English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was conducted to assess the effects of various stunning methods on meat quality traits of Salmo trutta fario. A total of seventy five fish (1 year old, female/male) were exposed to one of the five stunning procedure: iced water, electrical shock, carbondioxide (CO2) saturated water, percussive stunning and asphyxia. Highest initial fillet pH was measured in CO2 group’s meat on the first day of the trial and the lowest initial pH belonged to asphyxia, but the difference among groups was not statistically significant (P>0.05). Significant relation was determined between pH and storage period of the fillets (P<0.01). No significant relation was obtained between killing methods and L* value of the meat. Killing method and storage period did not affect the water holding capacity and pH of the fillets. However; carbondioxide was thought to be the best method for better total volatile base nitrogen (TVBN) values; for better thiobarbituric acid-reactive substances (TBARS) of the meat, iced water method should be preferred.

The Effects of Different Stunning Techniques on Meat Quality of Brown Trout ( Salmo Trutta Fario )