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- Title
EVALUATION OF DIFFERENT STUNNING METHODS ON ASPECTS OF ANIMAL WELFARE AND MEAT QUALITY OF MATRINXÃ (BRYCON CEPHALUS).
- Authors
VARGAS, S. C.; OLIVEIRA FILHO, P. R. C.; NATORI, M. M.; LIMA, C. G.; MACEDO VIEGAS, E. M.
- Abstract
Three methods of stunning ish (electronarcosis, CO2 narcosis, and thermal shock) were compared to study their inluence on welfare and meat quality of matrinxã (Brycon cephalus). Parameters such as water quality and the time to reach clinical indicators of unconsciousness were observed. Rigor mortis index and muscular shrinkage were evaluated 3 and 5 h after stunning and at 1, 4, 7, 12 and 18 days of storage. None of the methods extended shelf-life; however, electronarcosis provided faster clinical indicators of unconsciousness and did not cause loss of meat quality.
- Subjects
ANIMAL welfare; MEAT quality; WATER quality; BIOINDICATORS; ELECTRIC anesthesia; THERMAL shock; BRYCON
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, Vol 25, Issue 3, p255
- ISSN
1120-1770
- Publication type
Article