Determining the Possibilities of Reducing Visible Quality Defects in Commercial Elements of Turkey Carcasses Using an Alternative Stunning Device

The development of the quality and commercial value of poultry meat is related to the formation of visible quality defects (hemorrhages) in muscles during the first stage of production (stunning). The production of meat with an unusual appearance for the consumers affects their purchasing decisions...

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Detalles Bibliográficos
Autores principales: Banach, Joanna Katarzyna, Żywica, Ryszard, Grzywińska-Rąpca, Małgorzata, Grzybowska-Brzezińska, Mariola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486589/
https://www.ncbi.nlm.nih.gov/pubmed/37685074
http://dx.doi.org/10.3390/foods12173141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486589/
https://www.ncbi.nlm.nih.gov/pubmed/37685074
http://dx.doi.org/10.3390/foods12173141

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