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The effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. Colour (L*, a*, b*), muscle ultimate pH (pHu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. However, the amount of blood lost relative to live body weight and the killing-out were significantly higher (P<0...
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