Influence of pre-slaughter rest duration on carcass and meat quality of indigeno
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Mastering the influence of pre-slaughter stress on animal products is importance. This study aimed to improve carcass and meat qualities of local chicken from traditional breeding system slaughtered after capture stress. Forty-eight local chickens of 6-7 months divided into four homogenous groups were used. Chickens of group A were not chased before slaughter while groups B, C and D chickens underwent respectively 4, 2 and 0 hours of rest following 15 minutes of capture chase. Carcass, meat organoleptic and technological qualities were evaluated.
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Influence of pre-slaughter rest duration on carcass and meat quality of indigeno
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