Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S™ anaesthesia

Author:

Digre Hanne,Erikson Ulf,Skaret Josefine,Lea Per,Gallart-Jornet Lorena,Misimi Ekrem

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference36 articles.

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2. European Food Safety Authority (2009) Scientific opinion of the panel on animal health and welfare on a request from the European Commission on species-specific welfare aspects of the main systems of the main systems of stunning and killing of farmed Atlantic salmon. EFSA J 2012:1–77

3. Robb DHF, Kestin SC (2002) Methods used to kill fish: field observations and literature reviewed. Anim Welf 11:269–282

4. Stien LH, Hirmas E, Bjornevik M, Karlsen O, Nortvedt R, Rora AMB, Sunde J, Kiessling A (2005) The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.). Aquac Res 36:1197–1206

5. Kristoffersen S, Tobiassen T, Steinsund V, Olsen RL (2006) Slaughter stress, postmortem muscle pH and rigor development in farmed Atlantic cod (Gadus morhua L.). Int J Food Sci Technol 41:861–864

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