Pre-slaughter handling and slaughtering factors influencing poultry product quality
Author:
Affiliation:
1. Department of Food Science, Alma Mater Studiorum – University of Bologna, P.zza Goidanich 60, 47023 Cesena (FC), Italy
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1017/S0043933910000024
Reference46 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development
2. The Effects of Low-Atmosphere Stunning and Deboning Time on Broiler Breast Meat Quality
3. The Effect of Chilling in Cold Air or Ice Water on the Microbiological Quality of Broiler Carcasses and the Population of Campylobacter
4. Influence of the season on the relationships between NMR transverse relaxation data and water-holding capacity of turkey breast meat
5. The Influence of Genotype, Market Live Weight, Transportation, and Holding Conditions Prior to Slaughter on Broiler Breast Meat Color
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