Fish welfare and quality as affected by pre-slaughter and slaughter management

By B. Poli, Giuliana Parisi, F. Scappini, G. Zampacavallo. Aquaculture International, 2004

304 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Immunology

View Paper: https://www.semanticscholar.org/paper/1bbc78fd21fe872acd6c4beb4233e660c73f8331

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. G. Parisi
2. G. Secci
3. D. Dave
4. A. Ghaly

In Aquatic Science

1. S. Budge
2. G. Parisi
3. C. Mylonas
4. G. Secci
5. A. Ghaly
6. S. Iverson
7. Y. Zohar
8. J. Asturiano

In Immunology

1. G. Parisi
2. G. Secci

Citations in the corpus

• Atlantic Bluefin Tuna (Thunnus Thynnus) Farming and Fattening in the Mediterranean Sea (2010, background): “Therefore, similar to the observation in other farmed fishes (Pottinger, 2001; Poli et al., 2005), the data obtained in farmed Atlantic bluefin tuna suggest that the killing method, through the applied stress and increase in anaerobic and anaerobic activity, can affect negatively flesh quality.”
• From farm to fork: lipid oxidation in fish products. A review (2016, background): “A clear effect emerged mostly on the physical properties of flesh, because severe stress at slaughter time exhausts muscular energies, produces more lactic acid, reduces muscular pH and increases the rate of rigor mortis onset (Poli et al. 2005).”
• Fish Processing Wastes as a Potential Source of Proteins, Amino Acidsand Oils: A Critical Review (2013, background): “[14] reported that the CO2 narcosis initiated greater lactic acid production.”