ZDMX.htm

NR ZDMX

AU Morris,C.A.; Harris,S.D.; May,S.G.; Jackson,T.C.; Hale,D.S.; Miller,R.K.; Keeton,J.T.; Acuff,G.R.; Lucia,L.M.; Savell,J.W.

TI Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH.

QU Poultry Science 1995 Oct; 74(10): 1683-7

PT journal article

AB A commercial ostrich slaughter protocol was developed. Ostriches (n = 7 males and n = 7 females) averaged 95.54 kg live weight and yielded 55.91-kg carcasses. By-product yields were measured. The most significant by-products by weight were full viscera (8.29 kg), hide (6.71 kg), full gizzard and crop (5.80 kg), and abdominal fat (4.11 kg). Sex had no effect on slaughter yields. Post-mortem temperature declines were measured on five separate muscles and showed that chilling for 24 h was sufficient to adequately chill the deep muscle temperature to under 4 C. The effect of electrical stimulation on post-mortem pH decline also was investigated and had no effect.

AD Department of Animal Science, Texas A&M University, College Station 77843-2471, USA.

SP englisch

PO USA

Autorenindex - authors index
Startseite Betäubung - home page Stunning