Recent concerns about stunning and slaughter
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference83 articles.
1. Potential for carcass contamination with brain tissue following stunning and slaughter in cattle and sheep;Anil;Food Control,2002
2. Results of a survey of pig abattoirs in England and Wales;Anil,1993
3. Testing the performance of electrical stunning equipment for poultry;Berry;Veterinary Record,2002
4. Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method – a 31P NMR spectroscopic study;Bertram;Meat Science,2002
5. Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2;Channon;Meat Science,2003
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2. The use of a penetrative captive bolt device during the killing of farmed saltwater crocodiles ( Crocodylus porosus );Journal of Applied Animal Welfare Science;2024-05-27
3. Slaughter without stunning;Encyclopedia of Meat Sciences;2024
4. Meat and Reformed Meat Products;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
5. Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes;Poultry Science;2023-11
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