La protection animale: une problématique majeure pour le secteur de l'abattageFROTIN, Pierre.Tech porc. 2012, Num 6, pp 37-38, issn 2119-8772, 2 p.Article

A Preliminary Microbiological Assessment of Process Hygiene of Traditional Outdoor Camel Slaughter in Sahrawi Refugee CampsCORRO, M; SALEH-MOHAMED-LAMIN, S; JATRI-HAMDI, S et al.Journal of food protection. 2012, Vol 75, Num 10, pp 1859-1861, issn 0362-028X, 3 p.Article

New advances in humane slaughter of meat animals = Nouveaux progrès dans l'abattage «de façon humaine» des animaux de boucherieCHILDERS, A. B.Journal of food protection. 1987, Vol 50, Num 8, pp 709-710, issn 0362-028XArticle

SEDIMENT TRANSPORT IN A MICROTIDAL ESTUARY; MATANZAS RIVER, FLORIDA (U.S.A.) = TRANSPORT DE SEDIMENT DANS UN ESTUAIRE A MICROMAREE; RIVIERE MATANZAS, FLORIDEGALLIVAN LYLE B; DAVIS RICHARD A JR; NICHOLS MAYNARD M ED et al.1981; MAR. GEOL.; ISSN 0025-3227; USA; DA. 1981-03; VOL. 40; NO 1-2; PP. 69-83; BIBL. 19 REF.; ILL.Conference Paper

Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughterBOSILEVAC, Joseph M; SHACKELFORD, Steven D; BRICHTA, Dayna M et al.Journal of food protection. 2005, Vol 68, Num 7, pp 1393-1398, issn 0362-028X, 6 p.Article

Neue Erkenntnisse in der Schlachttechnologie = Recent developments in slaughtering technologyTROEGER, K.Archiv für Lebensmittelhygiene. 2004, Vol 55, Num 6, pp 137-143, issn 0003-925X, 7 p.Article

Effet du delai entre abattage et decoupe sur la qualite des filets de poulets labels, certifies et standardsBERRI, C; LE BIHAN-DUVAL, E; LEPETIT, J et al.Viandes et produits carnés (Aubière). 2006, pp 215-216, issn 0241-0389, 2 p., HSConference Paper

Viandes déstructurées : Effets du système d'abattage et des conditions météorologiques = Destructured meat : Effects of slaughter system and weather conditionsVAUTIER, A; MINVIELLE, B; BOULARD, J et al.Viandes et produits carnés (Aubière). 2005, Vol 24, Num 5, pp 169-173, issn 0241-0389, 5 p., 190 [6 p.]Article

A mikrohullamu sütökhöz gyartott ételek felhasznalasi lehetösége a vendéglatoiparban = Utilization of foods manufactured in micro-wave ovens in the catering industryKADAS, L; SANDOR, D.HűtŰipar. 1990, Vol 36, Num 1, pp 21-22, issn 0018-8085, 2 p.Article

Time to collapse following slaughter without stunning in cattleGREGORY, N. G; FIELDING, H. R; VON WENZLAWOWICZ, M et al.Meat science. 2010, Vol 85, Num 1, pp 66-69, issn 0309-1740, 4 p.Article

Assessment of post-hurricane katrina recovery in poultry slaughter establishmentsSMITH, D; ALTEKRUSE, S. F; BAILEY, J. S et al.Journal of food protection. 2007, Vol 70, Num 6, pp 1498-1501, issn 0362-028X, 4 p.Article

Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise : Relations avec les performances à l'abattage des animauxOURY, M. P; AGABRIEL, J; BLANQUET, J et al.Viandes et produits carnés (Aubière). 2006, pp 227-228, issn 0241-0389, 2 p., HSConference Paper

Computergestützte Erfassung des Schlachtprozesses. I: Allgeimine Fragestellungen zur Problematik = Computer-aided documentation of slaughtering processes. I: General questions regarding the issue (90)NITSCH, P.Fleischwirtschaft (Frankfurt). 1996, Vol 76, Num 1, pp 19-22, issn 0015-363XArticle

Strategic variables, processes and technologies in the meat production system: current trends and research requirementsLORENZ, G.Fleischwirtschaft (Frankfurt). 1991, Vol 71, Num 2, pp 175-178, issn 0015-363X, 4 p.Article

An evaluation of the humaneness of puntilla in cattleLIMON, Georgina; GUITIAN, Javier; GREGORY, Neville G et al.Meat science. 2010, Vol 84, Num 3, pp 352-355, issn 0309-1740, 4 p.Article

Effects of weight at slaughter and sex on the carcass characteristics of Florida suckling kidsPENA, Francisco; PEREA, J; GARCIA, A et al.Meat science. 2007, Vol 75, Num 3, pp 543-550, issn 0309-1740, 8 p.Article

Prevalence of ballooning of the severed carotid arteries at slaughter in cattle, calves and sheepGREGORY, N. G; SHAW, F. D; WHITFORD, J. C et al.Meat science. 2006, Vol 74, Num 4, pp 655-657, issn 0309-1740, 3 p.Article

Der Straub: Zucht, Reproduktion, Schlachtung und Nährwert des Fleisches = The ostrich: breeding, reproduction, slaughtering and nutritional value of the meatPALEARI, M. A; CORSICO, P; BERETTA, G et al.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 9, pp 1100-1105, issn 0015-363X, 9 p.Article

Effect of salinity in a water bath stunner on the amperage obtained during electrical stunning of poultrySCHÜTT-ABRAHAM, I; KNAUER-KRAETZL, B; WORMUTH, H.-H et al.Fleischwirtschaft (Frankfurt). 1991, Vol 71, Num 11, pp 1309-1310, issn 0015-363XArticle

Stunning and shackling influence on quality of porcine Longissimus dorsi and Semimembranosus musclesAALHUS, J. L; GARIEPY, C; MURRAY, A. C et al.Meat science. 1991, Vol 29, Num 4, pp 323-334, issn 0309-1740Article

Influence of food with drawal at various times preslaughter on carcass yield and meat quality in sheep = Influence de différentes périodes de jeûne avant abattage sur le rendement à l'abattage et la qualité de la viande de moutonWARRISS, P. D; BROWN, S. N; BEVIS, E. A et al.Journal of the science of food and agriculture. 1987, Vol 39, Num 4, pp 325-334, issn 0022-5142Article

A perspective on the electrical stunning of animals: Are there lessons to be learned from human electro-convulsive therapy (ECT)?ZIVOTOFSKY, Ari Z; STROUS, Rael D.Meat science. 2012, Vol 90, Num 4, pp 956-961, issn 0309-1740, 6 p.Article

Reduction of the olfactory cognitive ability in horses during preslaughter: Stress-related hormones evaluationMICERA, Elisabetta; MORAMARCO, Angela Maria; ZARRILLI, Antonia et al.Meat science. 2012, Vol 90, Num 1, pp 272-275, issn 0309-1740, 4 p.Article

Meat quality in suckling lambs: effect of pre-slaughter handlingVERGARA, H; LINARES, M. B; BERRUGA, M. I et al.Meat science. 2005, Vol 69, Num 3, pp 473-478, issn 0309-1740, 6 p.Article

Predictors of beef tenderness : development and verificationSHACKELFORD, S. D; KOOHMARAIE, M; WHIPPLE, G et al.Journal of food science. 1991, Vol 56, Num 5, pp 1130-1135, issn 0022-1147, 1140 [7 p.]Article