Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality

Author:

Channon H.A,Payne A.M,Warner R.D

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Stunning and shackling influences on quality of porcine longissimus dorsi and semimembranosus muscles;Aalhus;Meat Science,1991

2. Australian code of practice for the welfare of animals. Livestock (including poultry) at slaughter establishments (abattoirs, slaughter-houses and knackeries),2001

3. Effect of stunning on pork quality and welfare: Danish experience;Barton-Gade;Allen D. Leman Swine Conference,1993

4. Barton-Gade, P. A. (1997). The effect of pre-slaughter handling on meat quaility in pigs. In P. D. Cranwell ed. Manipulating pig production VI (pp. 100–115). Werribee: Australisian Pig Science Association.

5. The long-term effect of electrical stimulation on the post-mortem fall of pH in the muscles of landrace pigs;Bendall;Journal of Food Science,1965

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