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The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review Cover

The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review

Annals of Animal Science
Volume 19 (2019): Issue 4 (October 2019)
By: Karol Borzuta,  Dariusz Lisiak,  Piotr Janiszewski and  Eugenia Grześkowiak  
Open Access
|Oct 2019

Authors

Karol Borzuta

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland

Dariusz Lisiak

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland

Piotr Janiszewski

piotr.janiszewski@ibprs.pl

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland

Eugenia Grześkowiak

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland
DOI: https://doi.org/10.2478/aoas-2019-0039 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 857 - 873
Submitted on: Jan 18, 2019
|
Accepted on: May 29, 2019
|
Published on: Oct 30, 2019
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
stunning,
consciousness,
unconsciousness indicators,
bleeding,
meat quality
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2019 Karol Borzuta, Dariusz Lisiak, Piotr Janiszewski, Eugenia Grześkowiak, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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