CONSEQUENCES OF SLAUGHTER METHODS ON THE HYGIENIC QUALITY OF MEAT

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dc.contributor.authorSitayeb, S
dc.contributor.authorTir Touil Meddah, A
dc.date.accessioned2023-05-16T09:54:26Z
dc.date.available2023-05-16T09:54:26Z
dc.date.issued2018-09-01
dc.descriptionArticleen_US
dc.description.abstractThe aim of the present study was to evaluate the impact of slaughter methods frequently used in Algeria on the stress of slaughter and its consequences on the quality of meat. Two groups of chickens of the same strain were chosen. The first group was slaughtered by the true Islamic technique and the second one without pronunciation of ritual "takbeer". The results of this study showed for the first time, the importance of "takbeer" in the reduction of stress of animal slaughtering. Significant differences of the parameters of stress, the quality of meat and meat offal were recorded between the two groups. A significant relationship between biological parameters was observeden_US
dc.identifier.citationS. Sitayeb*, A.Tir Touil Meddah,CONSEQUENCES OF SLAUGHTER METHODS ON THE HYGIENIC QUALITY OF MEAT.Journal of Fundamental and Applied Sciences.VOL10 N03.01/07/2017.university of el oued [visited in ../../….]. available from [copy the link here]en_US
dc.identifier.issn1112-9867
dc.identifier.urihttp://dspace.univ-eloued.dz/handle/123456789/23124
dc.language.isoenen_US
dc.publisheruniversity of el oued/جامعة الواديen_US
dc.subjectSlaughter; ritual phrase; stress; slaughterhouse; chickens.en_US
dc.titleCONSEQUENCES OF SLAUGHTER METHODS ON THE HYGIENIC QUALITY OF MEATen_US
dc.typeArticleen_US

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