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Farmed Atlantic salmon (Salmo salar) raised under commercial conditions were slaughtered after rapid live-chilling and processed as pre- or post-rigor fillet loins. These fillet cuts were evaluated for texture, gaping, colour and chemical composition, to determine if loins, or special regional cuts, can be developed as products with different properties. They were evaluated according to time elapsed...
Effects of crowding stress at high fish density and/or live-chilling in cold sea water (1 o C for 1 h) before slaughter were studied in Atlantic salmon (Salmo salar). The experiment was conducted as a 2x2 factorial design of four groups, each with 50 fish. The groups were (1) untreated before slaughter, (2) crowded, (3) live-chilled, and (4) both crowded and live-chilled before slaughter....
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