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

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
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:
Meat quality,
chicken meat,
water bath stunning,
welfare
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
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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