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 ...

Unlike Europe (particularly, Italy and Spain), where a number of studies have been conducted on the stressful effects of transport on rabbit welfare, few studies have been conducted on transportation of rabbits under hot, ...

Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing ...

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 ...

In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ...

Conscious animals typically experience sensory (nociception) and emotional pain, whereas unconscious animals that were minimally anesthetized would experience minimal emotional pain. To determine whether ‘silencing’ the ...

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, ...

The transformation of an animal into pieces fit for human consumption is a very important operation. Rather than argue about halal slaughter without stunning being inhumane or stunning being controversial from the Islamic ...

Religion is a fundamental factor in determining food avoidance, taboos and special regulation with respect to meat. A quarter of the world population is made up Muslims. Muslims have unique dietary requirements and are ...

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 ...