Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

Aquaculture

Volumn 289, Issue 3-4, 2009, Pages 350-356

  Roth, Bjorn ^a,b   Birkeland, Sveinung ^a   Oyarzun, Fernando ^b,c  

^a Norconserv AS   (Norway)

^b UNIVERSITY OF BERGEN   (Norway)

^c Marine Harvest Norway AS   (Norway)

Author keywords

Processing; Quality; Salmon; Slaughter; Smoking; Stunning

Indexed keywords

ELECTRICITY; MUSCLE; PH; SALMONID; SMOKING;

SALMO SALAR;

EID: 61649086895     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2009.01.013     Document Type: Article

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