The Effect of Carbon Dioxide as a Preslaughter Stunning Method for Turkeys
Open Access
- 1 October 1991
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 70 (10), 2201-2206
- https://doi.org/10.3382/ps.0702201
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- The use of filter paper to estimate drip loss of porcine musculatureMeat Science, 1986
- Effects of Stunning Method and Time Interval from Stunning to Exsanguination on Blood Splashing in PorkJournal of Animal Science, 1983
- The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat QualityPoultry Science, 1982
- The Effect of pH and Certain Additives on Heat Denaturation of Turkey Meat MyoglobinPoultry Science, 1973
- Color of Poultry Meat as Influenced by Dietary Nitrates and NitritesPoultry Science, 1969
- Effect of Automobile Exhaust Fume Inhalation by Poultry Immediately Prior to Slaughter on Color of MeatPoultry Science, 1969
- Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and StrainPoultry Science, 1968
- Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White SolidsPoultry Science, 1968
- Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle ExtractsJournal of Animal Science, 1960
- Effect of Carbon Dioxide Immobilization on the Bleeding of ChickensPoultry Science, 1957