Professional paper

https://doi.org/10.31727/m.22.3.1

The impact of stunning and killing methods on the quality of fish meat

Tomisla Mikuš orcid.org/0000-0003-1388-2404 ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Mario Ostović orcid.org/0000-0002-0253-0000 ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Farmed fish are covered by Council Regulation (EC) No 1099/2009 on the protection of animals at the time of killing, but only the general provision of Article 3 is applicable to farmed fish. The aim of this paper was to include and explain lesser known as well as commercially usable methods of killing and stunning fish and to compare their impact on fish welfare and quality of their meat according to literature data. The methods are divided into two large groups according to the time required to stun or kill the fish, with special emphasis on the methods recommended by EFSA.

Keywords

stunning, killing, welfare, quality, meat, fish

Hrčak ID:

238417

URI

https://hrcak.srce.hr/238417

Publication date:

1.6.2020.

Article data in other languages: croatian german italian spanish

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