The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar)

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1462-1466

  Roth, B ^a   Moeller, D ^a   Veland, J O ^a   Imsland, A ^a   Slinde, E ^a,b  

^a UNIVERSITY OF BERGEN   (Norway)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Atlantic salmon; Rigor mortis; Slaughter; Stunning; Texture

Indexed keywords

SALMO; SALMO SALAR;

EID: 0036297244     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10306.x     Document Type: Article

References (24)

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5. 31P-NMR analysis of the electric anesthetized loach, Corbis biswae
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14. Delay in rigor mortis of red sea-bream by spinal cord destruction
15. Effect of stunning amperage and peri-mortem struggle on broiler breast rigor development and meat quality
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19. Physiological responses of Rainbow trout (Salmo gairdneri) to electroshock
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22. The effect of stress and exercise on post-mortem biochemistry of Atlantic salmon and rainbow trout
23. The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazier shear test