Effect of slaughter methods on blood spotting and residual blood in fillets of Atlantic salmon (Salmo salar)

Author:

Olsen Stein Harris,Sorensen Nils Kristian,Stormo Svein Kristian,Elvevoll Edel Oddny

Publisher

Elsevier BV

Subject

Aquatic Science

Reference33 articles.

1. Slaughtering of Atlantic halibut (Hippoglossus hippoglossus), effects on quality and storing capacity;Akse,2001

2. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats;Carpenter;J. Agric. Food Chem.,1995

3. Connell, J.J., 1995. Control of Fish Quality, 4th ed. Fishing News Books. Blackwell Science Ltd. The University Press, Cambridge, UK, 61 pp.

4. Processing of marine foods;Elvevoll;Meat Sci.,1996

5. Handling stress and water quality during live transportation and slaughter of Atlantic salmon (Salmo salar);Erikson;Aquaculture,1997

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