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.
|Title of host publication||Encyclopedia of Meat Sciences (Second Edition)|
|Editors||C. Devine, M. Dikeman|
|Publication status||Published - 2014|
- Chemical stunning
- Live chilling
- Product quality