Technical parameters of electrical stunning and their impact on broiler meat quality: a review Cover

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Technical parameters of electrical stunning and their impact on broiler meat quality: a review

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 14 (2024): Issue 1 (August 2024)

By: Tomáš Pencák, Dani Dordevic and Bohuslava Tremlová

Open Access

|May 2025

Authors

Tomáš Pencák

a.krilic@ppf.unsa.ba

Department of plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology, Veterinary University Brno, Czech Republic

Dani Dordevic

Department of plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology, Veterinary University Brno, Czech Republic

Bohuslava Tremlová

Department of plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology, Veterinary University Brno, Czech Republic

DOI: https://doi.org/10.2478/mjfst-2024-0003 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281

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Language: English

Page range: 23 - 28

Published on: May 17, 2025

Published by: University of Veterinary Sciences Brno

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

water bath stunning,

Related subjects:

Business and economics,

Political economics,

Economic policy,

Business management,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology,

Veterinary medicine

© 2025 Tomáš Pencák, Dani Dordevic, Bohuslava Tremlová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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