Sensory quality and onset of rigor mortis for farmed turbot under various post slaughter conditions

As is the case for most farmed fish, the production of turbot is targeting the fresh markets established in Europe and Asia. Usually turbot is packed whole, dead or alive and transported directly to the market. On some occasions the fish are bled and gutted prior to delivery.

Bibliographic Details
Main Authors: Schelvis-Smit, A.A.M., Veldman, M., Kruijt, A.W., van de Vis, J.W.
Format: Report
Language:English
Published: IMARES 2006
Subjects:
fish culture
fish farms
turbot
tarbot
viskwekerijen
visteelt
Slaughter
Turbot
Online Access:https://research.wur.nl/en/publications/sensory-quality-and-onset-of-rigor-mortis-for-farmed-turbot-under
Description
Summary:As is the case for most farmed fish, the production of turbot is targeting the fresh markets established in Europe and Asia. Usually turbot is packed whole, dead or alive and transported directly to the market. On some occasions the fish are bled and gutted prior to delivery.

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