The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

This study investigated the effects of various stunning methods on the quality of French ‘foie gras’ in ducks and geese. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz A...

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Bibliographic Details
Main Authors: X. Fernandez, E. Lahirigoyen, M. Bouillier-Oudot, Z. Vitezica, A. Auvergne
Format: Article
Language:English
Published: Elsevier 2010-01-01
Series:Animal
Subjects:
ducks
geese
stunning method
‘foie gras’ quality
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731109990863

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