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Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
Rabbit Halal Slaughter Gas Stun Kill Residual Blood Storage Stability
2016/5/16
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male Ne...
Applicability of Nisin and Tumbling to Improve the Microbiological Quality of Marinated Chicken Drumsticks
Nisin Tumbling Marination Microbial Quality
2016/4/20
Meat marination has been applied to improve product`s physical and sensory attributes for years, but usually it is not intended to improve microbial quality of the product. Tumbling, which helps the d...