Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions.

@article{Raj1998CarcaseAM,
  title={Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions.},
  author={A B Mohan Raj and R. Ian Richardson and Lindsay J. Wilkins and Steve B Wotton},
  journal={British poultry science},
  year={1998},
  volume={39 3},
  pages={404-7}
}
1. The feasibility of killing 7-week old Peking ducks with gas mixtures and their effects on carcase and meat quality were evaluated and compared with killing in electrical waterbath under commercial conditions. 2. The prevalence of carcase appearance defects and broken bones in the carcases and haemorrhaging, pH, colour, cooking loss and texture of breast muscles were determined. 3. Ducks can be killed within 3 min by exposure to either 90% argon in air or a mixture of 30% carbon dioxide and… CONTINUE READING

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