Effect of slaughter method on the progress of rigor of rainbow trout (Salmo gairdneri) as measured by an image processing system
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb01107.x/fullpdf
Reference19 articles.
1. Handling effect upon biochemical change in the fish muscle immediately after catch. I Difference of glycolysis in the frigate mackerel killed by various methods;Amano;Bulletin of the Japanese Society of Scientific Fisheries,1953
2. The effect of slaughter method on the quality of rainbow trout (Salmo gairdneri) during storage on ice;Azam;International Journal of Food Science and Technology,1989
3. Changes in the levels of haemoglobin, oxygen, carbon dioxide, pyruvate and lactate in venous blood of rainbow trout (Salmo gairdneri) during and following severe muscular activity;Black;Journal of Fisheries Research Board of Canada,1966
4. Techniques for stunning channel catfish and their effects on product quality;Boggess;Journal of Food Science,1973
5. Effects of brain destruction on post harvest muscle metabolism in the fish kahawai, (Arripis trutta);Boyd;Journal of Food Science,1984
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