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The most common commercial slaughter method for portion-sized rainbow trout is asphyxiation in ice slurry. This method is however widely believed to expose the fish to unnecessary pain and suffering. The industry is consequently seeking an alternative method, which offers improved welfare of the fish at slaughter. Electric stunning of fish in water is identified as a suitable method. Parameters of...
A major cause of downgrading in the production of smoked salmon is the presence of small haemorrhages or spots of blood in the flesh. We developed a method for determining the prevalence of blood spotting and determined the effects of various exsanguination methods on the prevalence of blood spotting in Atlantic salmon. A methodology based on salting, slicing and direct counting of blood spots was...
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