The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat.

Huang, J C; Yang, J; Huang, M; Chen, K J; Xu, X L; Zhou, G H

Huang, J C; Yang, J; Huang, M; Chen, K J; Xu, X L; Zhou, G H.

Affiliation

Huang JC; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
Yang J; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Huang M; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Chen KJ; College of Engineering, Nanjing Agricultural University, Nanjing 210095, China.
Xu XL; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zhou GH; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Poult Sci ; 96(3): 764-769, 2017 Mar 01.

Article in En | MEDLINE | ID: mdl-27665003

Subject(s)
Key words

broiler; carcass damage; electrical stunning; meat quality; protein solubility

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pectoralis Muscles / Chickens / Avian Proteins / Electric Stimulation / Animal Husbandry / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2017 Document type: Article Affiliation country: China Country of publication: Reino Unido

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