Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning
未经击晕屠宰的山羊肉的流血效率、微生物质量和氧化稳定性与屠宰前不同电击晕方法的比较
期刊:PLoS One
影响因子:2.9
doi:10.1371/journal.pone.0152661
Azad Behnan Sabow, Idrus Zulkifli, Yong Meng Goh, Mohd Zainal Abidin Ab Kadir, Ubedullah Kaka, Jurhamid Columbres Imlan, Ahmed Abubakar Abubakar, Kazeem Dauda Adeyemi, Awis Qurni Sazili0
