Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning

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Assessing meat quality and textural properties of broiler chickens: the impact of voltage and frequency in reversible electrical water-bath stunning

The implementation of the head-only electrical stunning procedure in poultry processing has been aimed at enhancing eating, ethical, and religious quality. However, inconsistencies in voltage and frequency standardization, along with variations in previous research outcomes, have led to numerous cas...

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Bibliographic Details
Main Authors:	Hayat, Muhammad Nizam, Ismail-Fitry, Mohammad Rashedi, Kaka, Ubedullah, Rukayadi, Yaya, Ab Kadir, Mohd Zainal Abidin, Mohd Radzi, Mohd Amran, Kumar, Pavan, Nurulmahbub, Nurul Ain, Sazili, Awis Qurni
Format:	Article
Language:	English
Published:	Elsevier 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/111406/ http://psasir.upm.edu.my/id/eprint/111406/1/Hayat%20et%20al%202024.pdf

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