Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing

Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either hala...

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Bibliographic Details
Main Authors: Nakyinsige, Khadijah, Abu Bakar, Fatimah, Aghwan, Zeiad A., Idrus, Zulkifli, Goh, Yong Meng, Sazili, Awis Qurni
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36670/
http://psasir.upm.edu.my/id/eprint/36670/1/Bleeding%20efficiency%20and%20meat%20oxidative%20stability%20and%20microbiological%20quality%20of%20New%20Zealand%20white%20rabbits%20subjected%20to%20halal%20slaughter%20without%20stunning%20and%20gas%20stun.pdf

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