The impacts of perimortem stress and gutting on quality index and colour of rainbow trout (Oncorhynchus mykiss) during ice storage: a commercial case study

Live transport of rainbow trout (Onchorhynchus mykiss) and subsequent live storage in market: Water quality, stress and welfare considerations

(2016) Fazli Shabani et al.   AQUACULTURE

Gaping and loss of fillet firmness in farmed salmon (Salmo salarL.) closely correlated with post-slaughter cleaning of the abdominal cavity

(2015) Ása Jacobsen et al.   AQUACULTURE RESEARCH

The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets

(2012) Anlaug Ådland Hansen et al.   JOURNAL OF FOOD SCIENCE

Effect of pre-slaughter procedures on stress responses and some quality parameters in sea-farmed rainbow trout (Oncorhynchus mykiss)

(2010) Grigory V. Merkin 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

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

(2010) Ditte Marie Benedikte Green-Petersen et al.   JOURNAL OF FOOD SCIENCE

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

Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress

(2009) D. Bahuaud et al.   FOOD CHEMISTRY

Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow troutOncorhynchus mykissand mirror carpCyprinus carpiofilleted in pre-, in- or post-rigor periods

(2008) Ayhan DURAN et al.   FISHERIES SCIENCE

Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

(2008) M. Rezaei et al.   JOURNAL OF FOOD SCIENCE

Computer Vision-Based Evaluation of Pre- and Postrigor Changes in Size and Shape of Atlantic Cod (Gadus morhua) and Atlantic Salmon (Salmo salar) Fillets during Rigor Mortis and Ice Storage: Effects of Perimortem Handling Stress

(2008) E. Misimi et al.   JOURNAL OF FOOD SCIENCE

Atlantic Salmon Skin and Fillet Color Changes Effected by Perimortem Handling Stress, Rigor Mortis, and Ice Storage

(2008) U. Erikson et al.   JOURNAL OF FOOD SCIENCE