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 crucial. The study aimed to improve carcass and meat qualities of local chicken slaughtered after transport stress. Forty-eight (48) local chickens of 6-7 months divided into four homogenous groups were used. Group A wasnu2019t transported before slaughter while groups B, C and D underwent 2 hours of transportation and were respectively slaughtered after 4, 2 and 0 hours of rest. Carcass quality and meat organoleptic and technological quality were evaluated. Carcass quality didnu2019t vary.
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Influence of pre-slaughter rest duration on carcass and meat quality of indigeno
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