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J-GLOBAL ID：202102280794400230   Reference number：21A0571741

Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat

ウサギ肉の品質特性に対する2つの異なるスタニング法の影響【JST・京大機械翻訳】

Author (5)： Skladanowska-Baryza Joanna (Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland) ,  Ludwiczak Agnieszka (Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland) ,  Pruszynska-Oszmalek Ewa (Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, 35 Wolynska Street, 60-637 Poznan, Poland) ,  Kolodziejski Pawel (Department of Animal Physiology and Biochemistry, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, 35 Wolynska Street, 60-637 Poznan, Poland) ,  Stanisz Marek (Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Sloneczna 1, 62-002 Suchy Las, Poland)
Material： Animals (Web)
Volume： 10  Issue： 4  Page： 700  Publication year： 2020 
JST Material Number： U7131A  ISSN： 2076-2615  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： The aim of the study was to as...

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Thesaurus term： plasticity ,  low temperature ,  genotype ,  insulin ,  electric stimulation ,  social welfare ,  *quality characteristic ,  tuner ,  slaughter ,  Hashemite Kingdom of Jordan ,  mating ,  lightness ,  characterization ,  syncope
Semi thesaurus term： ドリップロス , 【Automatic Indexing@JST】

Author keywords (4)： meat ,  stunning ,  genotype ,  rabbit

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Livestocks rearing in general  (FD02010N)

Reference (32)：

• Abdel-Azeem, A.S.; Abdel-Azim, A.; Darwish, A.; Omar, E. Haematological and biochemical observations in four pure breeds of rabbits and their crosses under Egyptian environmental conditions. World Rabbit. Sci. 2010, 18, 103-110.
• Aghwan, Z.A.A. Awareness and demand for halal and tayyib meat products supply chain. In Proceeding of the 3rd International Seminar on Halalan Thayyiban Products and Services, Bandar Seri Begawan, Brunei, 8-9 August 2018; pp. 52-58.
• Scharner, E.; Schiefer, G.; Scherer, F. [Determination of selected quality criteria for rabbit meat]. Food/Nahrung 1974, 18, 47-51.
• Składanowska-Baryza, J.; Ludwiczak, A.; Pruszynska-Oszmalek, E.; Kolodziejski, P.; Bykowska-Maciejewska, M.; Stanisz, M. The effect of transport on the quality of rabbit meat. Anim. Sci. J. 2018, 89, 713-721.
• AOAC International. Official Methods of Analysis of the Association of Official Analytical Chemists International, 18th ed.; Horwitz, W., Latimer, G., Eds.; AOAC International: Gaithersburg, MD, USA, 2007.

Terms in the title (2)： ウサギ肉 ,  品質特性