Redness, haematocrit and muscle haemoglobin.

• Main Authors: Ragnhild Aven Svalheim (8992229), Øyvind Aas-Hansen (579276), Karsten Heia (8992232), Anders Karlsson-Drangsholt (8992235), Stein Harris Olsen (8992238), Helge Kreutzer Johnsen (8992241)
• Format: Still Image
• Language: unknown
• Published: 2020
• Subjects: Cell Biology; Ecology; Inorganic Chemistry; Science Policy; Environmental Sciences not elsewhere classified; Biological Sciences not elsewhere classified; 6 hours; Gadus morhua; trawl-caught Atlantic cod; fillet quality; muscle pH; blood haematocrit levels; atlantic cod
• Online Access: https://doi.org/10.1371/journal.pone.0234059.g004

Sensory evaluation of redness (A), haemotocrit (B) and muscle haemoglobin concentration (mg haemoglobin per gram muscle) in the surface area of fillets, measured by spectroscopy (C), and muscle pH (D)in Atlantic cod during recuperation following exhaustive exercise and severe crowding for 1 hour (open bars) or 3 hours (dashed bars). Fish in the rested control group were sampled from the holding tank and the fish in the swum control group were sampled immediately after individual exhaustion. Data are presented as estimated means, and errors indicate 95% confidence intervals from the three runs (N = 21 per group and N = 45 for swum control) fitted from GLM. Overlapping confidence intervals suggests means are not significantly different from each other. See S1 Model .