Influence of slaughtering procedure on bleeding efficiency and quality traits of breast muscle in commercial broiler chicken

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Influence of slaughtering procedure on bleeding efficiency and quality traits of breast muscle in commercial broiler chicken

White meat from broiler chicken is the most preferable source of protein and have high demands in Malaysia due to its affordable price compared to the red meat. Slaughter is probably the most important operation in the transformation of an animal into pieces fit for human consumption. The main purpo...

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Bibliographic Details
Main Author:	Rassid, Norafiqah
Format:	Project Paper Report
Language:	English
Published:	2016
Online Access:	http://psasir.upm.edu.my/id/eprint/91651/ http://psasir.upm.edu.my/id/eprint/91651/1/FP%202016%20119%20-%20IR.pdf

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