The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)

• Published in: Journal of Food Science
• Main Authors: Roth, B., Moeller, D., Veland, J.O., Imsland, A., Slinde, E.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2002
• Subjects: Slaughter; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10306.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2002.tb10306.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10306.x/fullpdf

ABSTRACT Shear force and rigor mortis were used to evaluate the post‐mortem changes of muscle texture in Atlantic salmon (Salmo salar). The fish were either stunned with carbon dioxide (CO 2 ), electricity, or percussion prior to slaughter. The pre‐mortem stress during CO 2 stunning resulted in an e...