The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ‘foie gras’. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130...

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Bibliographic Details
Main Authors: X. Fernandez, E. Lahirigoyen, A. Auvergne, C. Molette, M. Bouillier-Oudot
Format: Article
Language:English
Published: Elsevier 2010-01-01
Series:Animal
Subjects:
ducks
geese
stunning method
meat quality
carcass quality
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731109990851

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http://www.sciencedirect.com/science/article/pii/S1751731109990851

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