Impact of Different Gas-Stunning Conditions on Slaughter Stress and Quality Properties of Laying Hens Breast Meat-Reference-Cited by-同舟云学术

Impact of Different Gas-Stunning Conditions on Slaughter Stress and Quality Properties of Laying Hens Breast Meat

Published:2023-12 Issue:2 Volume:5 Page:142-150
ISSN:2713-7872
Container-title:Resources Science Research
language:en
Short-container-title:Resour Sci Res

Author:

Song Dong-Heon^ORCID,Go Ha-Yoon^ORCID,Lee Jeong-Ah^ORCID,Kim Dong-Kyun^ORCID,Bae In-Sun^ORCID,Cho Soohyun^ORCID,Kim Hye Ran^ORCID,Jeon Joong-Hwan^ORCID,Kim Hyoun Wook^ORCID

Funder

National Institute of Animal Science

Publisher

Resource Science Research Institute, Kongju National University

Link

http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2023.5.2.142

Reference20 articles.

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2. Alam MS, Song D H, Hwang I, Seol KH, Cho SH, Jeon JH, Kim HW. 2023. Evaluation of the quality characteristics of nitrogen gas-stunned chicken meat and small intestine. J Anim Sci Technol In press. 10.5187/jast.2023.e71

3. Bórnez R, Linares MB, Vergara H. 2009. Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality. Meat Sci 81:493–498. 10.1016/j.meatsci.2008.10.004 20416600

4. Fuseini A, Knowles TG, Hadley PJ, Wootton SB. 2016. Halal stunning and slaughter: criteria for the assessment of dead animals. Mest Sci 119:132-137. 10.1016/j.meatsci.2016.04.033 27179149

5. Gerritzen MA, Reimert HGM, Hindle VA, Verhoeven MTW, Veerkamp WB. 2013. Multistage carbon dioxide gas stunning of broilers. Poult Sci 92:41-50. 10.3382/ps.2012-02551 23243229

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