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In order to reveal what role anaerobe muscle activity has on the fillet quality in Atlantic salmon (Salmo salar), 18 rested fish were killed on site and immediately filleted. One fillet was used as control group while the other was electrically exercised using 10 V, 5 Hz pDC for 3 min. Fillet weight and muscle pH was measured before the fillets were wrapped in aluminum foil and stored on ice. After...
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