Stunning and killing of farmed fish: How to put it into pratice?

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2 Citations (Scopus)

Abstract

In this article an approach is presented to implement stunning and killing of farmed fish in practice. First, in a laboratory setting, the conditions need to be established to achieve an effective stun without causing avoidable distress and discomfort. Product quality is evaluated to assess the impact of stunning method on carcass quality. During subsequent implementation in a commercial setting, it is likely that stress-physiological and neurophysiological measurements are not feasible and, therefore, only behavioral and physical measurements can be performed. Finally, stunning and killing of farmed fish in practice should be controlled using a process-oriented quality assurance system.
Original languageEnglish
Title of host publicationEncyclopedia of Meat Sciences (Second Edition)
EditorsC. Devine, M. Dikeman
PublisherAcademic Press
Pages421-426
Volume3
ISBN (Print)9780123847317
DOIs
Publication statusPublished - 2014

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van de Vis, J. W., Abbink, W., Lambooij, B., & Bracke, M. B. M. (2014). Stunning and killing of farmed fish: How to put it into pratice? In C. Devine, & M. Dikeman (Eds.), Encyclopedia of Meat Sciences (Second Edition) (Vol. 3, pp. 421-426). Academic Press. https://doi.org/10.1016/B978-0-12-384731-7.00199-9