Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

The use of high and low electrical frequencies in pre-slaughter electrical stunning and their
implications for meat quality and animal welfare in ruminants and poultry are reviewed …

Background Pre-slaughter stress or the welfare condition of food-producing animals (FPAs)
and the slaughter practices of slaughterhouse workers (SHWs) are critically important for the …

Halal food is that which is permissible or lawful for Muslims to consume. Meat products must
abide by a number of requirements in relation to their preparation, condition and content to …

Storage temperature and duration plays an important role in meat processing. Observations
in poultry processing plants have shown a serious deviation in storage condition compared …

Simple Summary Preslaughter stress has a negative impact on animal welfare, consumer
acceptance, carcass, and meat quality. These preslaughter stressors include mishandling …

Cold truck transportation is considered one of the most integral parts in a food processing
chain. However, countless cases of product spoilage and food poisoning incidents have …

This study appraised the effects of dietary blend of 80% canola oil and 20% palm oil and
postmortem ageing on oxidative stability, fatty acids and quality attributes of gluteus medius …

Simple Summary A sharp knife of appropriate dimension (blade length) is very important
during halal and kosher slaughtering of animals without stunning for a rapid and clean neck …

Electrical stunning is the most widely used stunning method for sheep and goats. Because
low frequency head-to-back electrical stunning induces cardiac arrest, it is non-compliant …