Recently, food safety and quality have become critical issues of great concern throughout
the world. Fish is one of the most vulnerable and perishable aquatic products. The …

Postmortem tenderization is caused by enzymatic degradation of key structural proteins in
myofibrils as well as in extracellular matrix, and of proteins involved in intermyofibrillar …

A reliable assessment of animal welfare-suffering and of its impact on product quality
requires a multidisciplinary approach that takes into account fish behaviour and the different …

The most important factor for increasing shelf life is the product temperature, and since fish is
more highly perishable than meat, the temperature is even more important. In the present …

Male and female rainbow trout were segregated into high-and low-responding individuals
(HR, LR) on the basis of their plasma cortisol response to a 3-h period of confinement …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The present paper describes the main procedures used to slaughter fowl, pigs, calves and
adult cattle, sheep, and farmed fish, starting on the farm and ending with the death of the …

In rainbow trout the magnitude of the cortisol response to stress shows both consistency
over time and a moderate to high degree of heritability, and high responding (HR) and low …

Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1° C for 1
h) before slaughter were studied in Atlantic salmon (Salmo salar). The experiment was …

Salmonid aquaculture has focused for many years on enhancing the quantity of fish
produced. However, optimization of the quality of salmonids may lead to improved consumer …