Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal

A total of thirty pigs were experimentally slaughtered using gas (80% CO(2) in air, 90 s; 30% CO(2)/70% N(2)O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress and/or muscle contractions. The specific effects of the stunni...

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Detalles Bibliográficos
Autores principales: Terlouw, E. M. Claudia, Deiss, Véronique, Astruc, Thierry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913529/
https://www.ncbi.nlm.nih.gov/pubmed/33546330
http://dx.doi.org/10.3390/foods10020319

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913529/
https://www.ncbi.nlm.nih.gov/pubmed/33546330
http://dx.doi.org/10.3390/foods10020319

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