H.T. Santosh Kumar
Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605009, India
U.K. Pal
Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605009, India
V. Kesava Rao
Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605009, India
C.D. Das
Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605009, India
P.K. Mandal
Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, Pondicherry-605009, India
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How to cite this article
H.T. Santosh Kumar, U.K. Pal, V. Kesava Rao, C.D. Das and P.K. Mandal, 2012. Effects of Processing Practices on the Physico-chemical, Microbiological and Sensory Quality of Fresh Chicken Meat. International Journal of Meat Science, 2: 1-6.
DOI: 10.3923/ijmeat.2012.1.6
URL: https://scialert.net/abstract/?doi=ijmeat.2012.1.6
DOI: 10.3923/ijmeat.2012.1.6
URL: https://scialert.net/abstract/?doi=ijmeat.2012.1.6
Teverai Reply
Am baffled about the need to slaughter the halaal way? Is the SSC same as halaal? why is this halaal system being forced on none moslem masses?
Anyway, if SSC is different from halaal, may you please send me information on the differences and any other o=information pertaining to halaal