Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver.

Autor: Majzinger KL; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Jónás G; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary. Electronic address: jonas.gabor@uni-mate.hu., Surányi J; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Zimborán Á; Hungarian University of Agriculture and Life Sciences, Szent István Campus, Institute of Animal Science, Department of Animal Husbandry and Animal Welfare, Hungary., Kiskó G; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Food Microbiology, Hygiene and Safety, Hungary., Taczman-Brückner A; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Food Microbiology, Hygiene and Safety, Hungary., Barkó A; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary., Friedrich LF; Hungarian University of Agriculture and Life Sciences, Buda Campus, Institute of Food Science and Technology, Department of Livestock Product and Food Preservation Technology, Hungary.

Publikováno v: Poultry science [Poult Sci] 2024 Dec; Vol. 103 (12), pp. 104454. Date of Electronic Publication: 2024 Oct 29.