Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan

Fisheries Science

Volumn 71, Issue 1, 2005, Pages 187-194

  Mishima, Toshio ^a   Nonaka, Takeshi ^b   Okamoto, Akira ^b   Tsuchimoto, Mutsuhide ^a   Ishiya, Tomoko ^a,c   Tachibana, Katsuyasu ^a   Tsuchimoto, Mutsuyosi ^a  

^a NAGASAKI UNIVERSITY   (Japan)

^b NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

^c Nagasaki Fish Port Fish Proc C   (Japan)

Author keywords

Freshness; Horse mackerel; Killing procedure; Post mortem change; Spinal cord destruction; Storage temperature

Indexed keywords

EQUUS CABALLUS;

EID: 14744295852     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2005.00947.x     Document Type: Article

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