Cargando…

Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits

SIMPLE SUMMARY: Ensuring “animal welfare” and “customer satisfaction” are crucial concerns in the modern slaughterhouse. Addressing “animal welfare” includes avoiding or minimizing pre-slaughter stress as well as anxiety, pain, distress, and suffering at the time of slaughter. In general, different...

Descripción completa

Detalles Bibliográficos
Autores principales:	Alam, Muhammad Shahbubul, Song, Dong-Heon, Lee, Jeong-Ah, Hoa, Van-Ba, Kim, Hyoun-Wook, Kang, Sun-Moon, Cho, Soo-Hyun, Hwang, Inho, Seol, Kuk-Hwan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686668/ https://www.ncbi.nlm.nih.gov/pubmed/36428383 http://dx.doi.org/10.3390/ani12223155

Ejemplares similares

Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine
por: Alam, Muhammad Shahbubul, et al.
Publicado: (2022)

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
por: Nakyinsige, K., et al.
Publicado: (2014)

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat
por: Składanowska-Baryza, Joanna, et al.
Publicado: (2020)

Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal
por: Terlouw, E. M. Claudia, et al.
Publicado: (2021)

Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat
por: Hoa, Van-Ba, et al.
Publicado: (2022)

Stunning methods and slaughter of rabbits for human consumption
por: Saxmose Nielsen, Søren, et al.
Publicado: (2020)

Effects of High-Frequency Electrical Stunning Current Intensities on Pre-Slaughter Stunning Stress and Meat Lipid Oxidation in Geese
por: Xu, Lei, et al.
Publicado: (2021)

Traditional halal meat production without stunning versus commercial slaughter with electrical stunning of slow-growing broiler chicken: impact on meat quality and proteome changes
por: Govindaiah, Prasad M., et al.
Publicado: (2023)

Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition
por: Hoa, Van-Ba, et al.
Publicado: (2023)

A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle
por: Hoa, Van-Ba, et al.
Publicado: (2023)

Robot Technology for Pork and Beef Meat Slaughtering Process: A Review
por: Kim, Juntae, et al.
Publicado: (2023)

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
por: Bakhsh, Allah, et al.
Publicado: (2018)

A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle
por: Hoa, Van-Ba, et al.
Publicado: (2023)

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
por: Kim, Hyoun Wook, et al.
Publicado: (2016)

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
por: Jeong, Jin Young, et al.
Publicado: (2015)

The stunning clodronate
por: Mass, Elvira
Publicado: (2023)

Meat quality of broiler chickens processed using electrical and controlled atmosphere stunning systems
por: Riggs, Montana R., et al.
Publicado: (2022)

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
por: Sabow, Azad Behnan, et al.
Publicado: (2016)

Gas stunning with CO(2) affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers
por: Xu, Lei, et al.
Publicado: (2018)

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat
por: Simsa, Robin, et al.
Publicado: (2019)

Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color
por: Bakhsh, Allah, et al.
Publicado: (2023)

Correction: 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
Publicado: (2017)

The Influence of Broilers’ Body Weight on the Efficiency of Electrical Stunning and Meat Quality under Field Conditions
por: Smaldone, Giorgio, et al.
Publicado: (2021)

Meat quality characteristics of pork bellies in relation to fat level
por: Hoa, Van-Ba, et al.
Publicado: (2021)

Relevant Indicators of Consciousness after Waterbath Stunning in Turkeys and Stunning Efficiency in Commercial Conditions
por: Contreras-Jodar, Alexandra, et al.
Publicado: (2023)

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade
por: Hoa, Van Ba, et al.
Publicado: (2019)

A Review of Different Stunning Methods for Poultry—Animal Welfare Aspects (Stunning Methods for Poultry)
por: Berg, Charlotte, et al.
Publicado: (2015)

Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?
por: Hayat, Muhammad Nizam, et al.
Publicado: (2023)

Identification and quantification of anthocyanin pigments in colored rice
por: Kim, Min-Kyoung, et al.
Publicado: (2008)

Rabbit Meat Extract Induces Browning in 3T3−L1 Adipocytes via the AMP−Activated Protein Kinase Pathway
por: Bae, In-Seon, et al.
Publicado: (2023)

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
por: Hoa, Van Ba, et al.
Publicado: (2020)

The Effects of Preslaughter Electrical Stunning on Serum Cortisol and Meat Quality Parameters of a Slow-Growing Chinese Chicken Breed
por: Li, Wenpeng, et al.
Publicado: (2022)

Chaos in the cosmos: the stunning complexity of the universe
por: Parker, Barry
Publicado: (1996)

Guide to growing stunning trees & shrubs /
Publicado: (2005)

A Review of Neurogenic Stunned Myocardium
por: Biso, Sylvia, et al.
Publicado: (2017)

Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment
por: Sakai, Kiyota, et al.
Publicado: (2022)

Bile pigment formation by skin heme oxygenase: studies on the response of the enzyme to heme compounds and tissue injury
Publicado: (1977)

Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork
por: Hoa, Van-Ba, et al.
Publicado: (2022)

On the Colors of Visual Pigment Chromophores
por: Hubbard, Ruth, et al.
Publicado: (1965)

Photo inspiration: secrets behind stunning images.
por: 1X.com
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_8jpcu7mcf9p1l7ripo9k9d3bva