A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia-Reference-Cited by-同舟云学术

A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia

Published:2015-06 Issue: Volume:104 Page:78-84
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sabow A.B.,Sazili A.Q.,Zulkifli I.,Goh Y.M.,Ab Kadir M.Z.A.,Abdulla N.R.,Nakyinsige K.,Kaka U.,Adeyemi K.D.

Funder

Ministry of Education Malaysia

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of slaughtering method on the keeping quality of broiler chickens' meat;Ali;Egypt Poultry Science,2011

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5. The effect of blood removal on oxidation and shelf life of broiler breast meat;Alvarado;Poultry Science,2007

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