Vol 27: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing.Report as inadecuate



 Vol 27: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing.


Vol 27: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing. - Download this document for free, or read online. Document in PDF available to download.

Download or read this book online for free in PDF: Vol 27: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing.
This article is from Asian-Australasian Journal of Animal Sciences, volume 27.AbstractA 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 anima

Author: Nakyinsige, K.; Fatimah, A. B.; Aghwan, Z. A.; Zulkifli, I.; Goh, Y. M.; Sazili, A. Q.

Source: https://archive.org/







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