Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs when Pre-Stunning Physical Activity is Minimal
A total of thirty pigs were experimentally slaughtered using gas (80% CO<sub>2</sub> in air, 90 s; 30% CO<sub>2</sub>/70% N<sub>2</sub>O; 90 s) or electrical stunning (1.3 A, 10 s). Stunning may accelerate post-mortem muscle metabolism, due to psychological stress...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/319 |