A Comparison of Plate and Brine Stunners, A.C. and D.C. Circuits for Maximizing Bleed-out in Processed Poultry , ,-Reference-Cited by-同舟云学术

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A Comparison of Plate and Brine Stunners, A.C. and D.C. Circuits for Maximizing Bleed-out in Processed Poultry , ,

Published:1977-11 Issue:6 Volume:56 Page:2087-2090
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

KUENZEL WAYNE J.,INGLING ALLEN L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/56/6/2087/4472653/poultrysci56-2087.pdf

Reference3 articles.

1. Blood loss by broilers slaughtered in commercial plants with manual and mechanical killers;Harris;Poultry Sci.,1976

2. Blood volume of live chickens and influence of slaughter technique on blood loss;Kotula;Poultry Sci.,1966

3. Principles and Procedures of Statistics.;Steel,1960

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1. Effect of electrical and mechanical stunning on bleeding, instrumental properties and sensory meat quality in rabbits;Meat Science;2014-10

2. Electrical waterbath stunning: Influence of different waveform and voltage settings on the induction of unconsciousness and death in male and female broiler chickens;Poultry Science;2012-04

3. Effects of waterbath stunning on the electroencephalograms and physical reflexes of broilers using a pulsed direct current;Poultry Science;2010-06

4. Effects of electrical stunning frequency and voltage combinations on the presence of engorged blood vessels in goose liver;Poultry Science;2003-11

5. Effects of high frequency electrical stunning and decapitation on early rigor development and meat quality of broiler breast meat;Poultry Science;2003-08

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