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British Poultry Science Volume 58, 2017 - Issue 4
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Meat and Egg Science

Influence of carbon dioxide stunning procedure on quality of turkey meat

S. MauriDepartamento de Producción Animal, Universidad de Córdoba, Córdoba, SpainCorrespondence[email protected]
,
A. GuijarroDepartamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
,
C. AvilésDepartamento de Producción Animal, Universidad de Córdoba, Córdoba, SpainORCID Iconhttp://orcid.org/0000-0002-5886-2944
ORCID Icon &
F. PeñaDepartamento de Producción Animal, Universidad de Córdoba, Córdoba, SpainORCID Iconhttp://orcid.org/0000-0002-4613-8596
ORCID Icon
Pages 382-389 | Received 31 Mar 2016, Accepted 17 Nov 2016, Published online: 26 Jul 2017

Citations (3)

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Read on this site (1)

Angela Guijarro, Soledad Mauri, Carmen Aviles & Francisco Peña. (2020) Effects of Two CO2 Stunning Methods on the Efficacy of Stunning and Blood Stress Indicators of Turkeys under Commercial Processing Conditions. Journal of Applied Animal Welfare Science 23:2, pages 231-243.
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Articles from other publishers (2)

Steve Wotton, Andrew Grist, Mike O’Callaghan & Ed van Klink. (2021) Head-Only Stunning of Turkeys Part 2: Subjective and Objective Assessment of the Application of AC and DC Waveforms. Animals 11:2, pages 286.
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Steve Wotton, Andrew Grist, Mike O’Callaghan & Ed van Klink. (2020) Head-Only Stunning of Turkeys Part 1: The Minimum Voltage Necessary to Break Down the Inherent High Resistance. Animals 10:12, pages 2427.
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