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Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
(Asian-Australasian journal of animal sciences, 2014)
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits ...
Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality
This study assessed the effect of gas stunning which has not been conducted until now in comparison with slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits were ...
Meat quality assessment in Rabbits subjected to ritual slaughter and gas stun killing
Whereas animal welfare regulatory bodies would prefer that animals be rendered unconscious before exsanguination, followers of Islam and Judaism prefer that animals be exsanguinated while still alive. Moreover, ...
Development of microbial spoilage and lipid and protein oxidation in rabbit meat
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the ...