Killing Methods, Post-Slaughter Quality: Part III. Fasting, Post-Mortem Changes, Transportation Effects

摘要

Slaughter methods can impact product quality. It is recommended that fish be fasted prior to slaughter to clean their digestive tracts. Fasting does not usually contribute to unacceptable odor, flavor or texture in processed fish, but prolonged fasting can decrease yield and change fish color and shape. Instant killing minimizes the degradation of tissue quality. Immediate bleeding is more important than the bleeding method. The implementation of comprehensive handling and transportation practices will help ensure high-quality fish.