Effect of stunning current frequency on carcass downgrading and meat quality of turkey.

Abstract

The objective of this study was to determine the effect of frequency of a 150 mA water-bath stunning current on turkey hen carcass and meat qualities. Fifty turkey hens were subjected to water-bath stunning with alternating current of various frequencies: 50 Hz (n = 12), 300 Hz (n = 14), 480 Hz (n = 12), and 600 Hz (n = 12); the duration of stunning was 4 s… (More)

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