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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |