HIGHLIGHTS
- who: E. Terlouw et al. from the (UNIVERSITY) have published the article: Comparing Gas and Electrical Stunning: Effects on Meat Quality of Pigs When Pre-Stunning Physical Activity Is Minimal, in the Journal: Foods 2021, 319 of /2021/
- what: The aim of this study is to investigate whether differences in pre-mortem activity levels contribute to the effects of different stunning methods, gas and electrical, on meat quality traits.
SUMMARY
Most modern gas stunning systems allow pigs to stay in groups during the stunning process, considered an advantage for animal welfare . . .
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