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Pre-Slaughter Rest Effects on Chicken Quality by Openaccess Research paper is a document available to read on EtoBox.
This study investigates the impact of pre-slaughter rest duration on the carcass and meat quality of indigenous chickens subjected to capture stress. Results indicate that resting for 2 to 4 hours after a 15-minute chase improves meat organoleptic and technological qualities compared to immediate slaughter. The findings suggest that appropriate rest periods can enhance the quality of meat from local chickens in traditional breeding systems.
- Author
- Openaccess Research paper
- Language
- EN