Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

Comparison of the effects of six stunning/killing procedures on flesh quality of sea bass (Dicentrarchus labrax,Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture

(2013) Panagiotis E Simitzis et al.   AQUACULTURE RESEARCH

Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis

(2011) Bjorn Roth et al.   AQUACULTURE

Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™

(2011) U. Erikson et al.   AQUACULTURE

The effects of carbon monoxide on Atlantic salmon (Salmo salar L.)

(2011) Gry Aletta Bjørlykke et al.   FOOD CHEMISTRY

Industrial dry electro-stunning followed by chilling and decapitation as a slaughter method in Claresse® (Heteroclarias sp.) and African catfish (Clarias gariepinus)

(2010) A. Sattari et al.   AQUACULTURE

Percussion and electrical stunning of Atlantic salmon (Salmo salar) after dewatering and subsequent effect on brain and heart activities

(2010) E. Lambooij et al.   AQUACULTURE

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

(2009) Bjorn Roth et al.   AQUACULTURE

Ethical Issues in Aquaculture Production

(2009) Kriton Grigorakis   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Comparison of two stunning/slaughtering methods on stress response and quality indicators of European sea bass (Dicentrarchus labrax)

(2008) L. Acerete et al.   AQUACULTURE

Reassessing the principles of electrical stimulation

(2008) N.J. Simmons et al.   MEAT SCIENCE