The physicochemical and microbiological quality of meat produced in a traditional slaughterhouse in Mansoura City, Egypt.
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DOI: 10.3855/jidc.15178
Abstract: INTRODUCTION In several developing countries the slaughter of meat producing animals is still practiced in traditional slaughterhouses. In the Mansoura slaughterhouse, animals are subjected to various stressors and treated with cruelty, in addition to unhygienic… read more here.
Keywords: slaughterhouse mansoura; quality; mansoura city; slaughterhouse ... See more keywords