How do handling and killing methods affect ethical and sensory quality of farmed atlantic salmon ?

Developments in Food Science

Volumn 42, Issue C, 2004, Pages 301-307

  K Sorensen, Nils ^a   Tobiassen, Torbjorn ^a   Carlehoeg, Mats ^a  

^a NORWEGIAN INSTITUTE OF FISHERIES AND AQUACULTURE RESEARCH   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957760361     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(04)80031-1     Document Type: Article

References (6)

1. In: Spedding C.R.W. (Ed). Report on welfare of farmed fish (1996), Farm animal welfare council. Surbiton, Surrey 52
2. Paterson B.D., Goodrick B., and Frost S.M. Controlling the quality of aquacultured food products. Trends in Food Science and Technology 8 (1997) 253-257
3. Kestin S.C., Van d.V., and J.W.Robb D.F.H. Protocol for assessing brain function in fish and the effectiveness of methods used to stun and kill them. Veterinary Record 150 (2001) 302
4. Robb D.F.H., Wotton S.B., McKinstry J.L., Sorensen N.K., and Kestin S.C. Commercial slaughter methods used on Atlantic salmon : determination of the onset brain failure by electroencephalography. Veterinary Record 147 (2000) 298-303
5. Tobiassen T. Anaesthesia and killing of salmon and trout. Effects on time before death and quality. MSc Thesis (2000), College of Fisheries, University of Tromsoe, Tromsoe
6. Robb D.F.H. The relationship between killing methods and quality. In: Kestin, S.C., Warriss, and P.D. (Eds). Farmed Fish Quality (2001), Blackwell, Oxford, UK 220-233