Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning

The study examined the effects of pre-slaughter gas stunning and slaughter without stunning on meat quality and skeletal muscle proteome of broiler chickens. Fifty Cobb broiler chickens were randomly assigned to either a neck cut without pre-slaughter stunning (Halal slaughter) or pre-slaughter gas...

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Bibliographic Details

Published in:	CYTA: journal of food 2016-07, Vol.14 (3), p.375-381
Main Authors:	Salwani, M.S., Adeyemi, K.D., Sarah, S.A., Vejayan, J., Zulkifli, I., Sazili, A.Q.
Format:	Article
Language:	eng
Subjects:	aturdimiento por gas Birds calidad de la carne Chickens Cooking Creatine Creatine kinase Electrophoresis Energy metabolism Gas stunning Gel electrophoresis Halal slaughter matanza Halal Meat Meat quality Metabolism Muscles Musculoskeletal system Neck pH effects Phosphopyruvate hydratase Poultry Proteomes proteomics proteómica Pyruvate kinase Pyruvic acid Shear forces Skeletal muscle Slaughter
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