NR ZFCS

AU van der Wal,P.G.

TI Chemical and physiological aspects of pig stunning in relation to meat quality - a review

QU Meat Science 1987; 2: 19-30

PT journal article

AB A survey of research undertaken at the Research Institut for Animal Husbandry "Schoonoord" is given in which different stunning methods have been evaluated with respect to metabolic, meat quality and economic aspects. These data have been supplemented from the literature. The overall conclusion is that electrical stunning (300V) with short stunning time and a minimal lapse of time between stunning and sticking, offers the best prospects in relation to pork quality. Electrical stunning is thus recommended for pigs in industrial scale slaughtering.

SP englisch

PO UK

Autorenindex - authors index
Startseite Betäubung - home page Stunning

Copyright Ingrid Schütt-Abraham