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Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning
- Azad Behnan Sabow,
- Idrus Zulkifli,
- Yong Meng Goh,
- Mohd Zainal Abidin Ab Kadir,
- Ubedullah Kaka,
- Jurhamid Columbres Imlan,
- Ahmed Abubakar Abubakar,
- Kazeem Dauda Adeyemi,
- Awis Qurni Sazili
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- Published: April 1, 2016
- https://doi.org/10.1371/journal.pone.0152661