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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
(Asian-Australasian journal of animal sciences, 2014)
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 New Zealand white rabbits ...
Changes in Blood Constituents of Rabbits Subjected to Transportation under Hot, Humid Tropical Conditions
(2013)
Unlike Europe (particularly, Italy and Spain), where a number of studies have been conducted on the stressful effects of transport on rabbit welfare, few studies have been conducted on transportation of rabbits under hot, ...
Fatty Acid Profiles of Supraspinatus, Longissimus lumborum and Semitendinosus Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine
(Asian-Australasian journal of animal sciences, 2014)
Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing ...
Influence of gas stunning and halal slaughter (no stunning) on rabbits welfare indicators and meat quality
(Elsevier, 2014)
This study assessed the effect of gas stunning which has not been conducted until now in comparison with
slaughter without stunning on the welfare and meat quality of rabbits. Eighty male New Zealand White rabbits
were ...
Halal authenticity issues in meat and meat products
(Elsevier, 2012)
In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product
description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in
the ...
Electroencephalographic responses to neck cut and exsanguination in minimally anaesthetized goats
(South African Journal of Animal Science, 2017)
Conscious animals typically experience sensory (nociception) and emotional pain, whereas unconscious animals that were minimally anesthetized would experience minimal emotional pain. To determine whether ‘silencing’ the ...
Stunning and animal welfare from Islamic and scientific perspectives
(Elsevier, 2013)
The transformation of an animal into pieces fit for human consumption is a very important operation. Rather
than argue about halal slaughter without stunning being inhumane or stunning being controversial from the
Islamic ...
Halal Meat: A Niche Product in the Food Market
(IACSIT Press, 2012)
Religion is a fundamental factor in determining food avoidance, taboos and special regulation
with respect to meat. A quarter of the world population is made up Muslims. Muslims have unique dietary
requirements and are ...
Development of microbial spoilage and lipid and protein oxidation in rabbit meat
(Elsevier, 2015)
This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated
(4 °C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the ...
Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
(International Food Research Journal, 2016)
This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature
on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent
chickens were slaughtered, eviscerated ...