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The Perinatal Asphyxiated Lamb Model: A Model for Newborn Resuscitation
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Residual blood in lamb muscles
B B Chrystall1, C E Devine, K G Newton
1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Science
|November 8, 2011
Abstract:
The effect of slaughter method on the residual blood content of the M. longissimus dorsi, the microbiological status of the meat and its tenderness was examined with lambs. There were no differences in any of the characteristics examined between the various stunning procedures used, even though there were marked differences in the amount of blood collected after slaughter.
