Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon (<i>Salmo Salar</i>)

Sigholt, Trygve; Erikson, Ulf; Rustad, Turid; Johansen, Johan; Nordtvedt, T S; Seland, A.

doi:10.1111/j.1365-2621.1997.tb15482.x

Cited by 210 publications

(139 citation statements)

References 40 publications

(42 reference statements)

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“…Stress at slaughter resulted in higher ultimate pH in calves and adult cattle (Kenny et al, 1987;Lensink et al, 2001;Mounier et al, 2006), and in lambs, it increased the rate of pH decline and ultimate pH, as well as the ability of muscle to hold water (Simmons et al, 1997;Bray et al, 1989;Bond et al, 2004;Bond and Warner, 2007). Slaughter stress affected further flesh colour and texture in different fish species (Sigholt et al, 1997;Jittinandana et al, 2003;. Slaughter increases muscle activity as well as psychological stress and, at present, little is known of how behavioural and physiological responses interact to modify post-mortem muscle metabolism.…”

Section: Concluding Remarks and Possible Aims For Future Researchmentioning

confidence: 99%

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Terlouw

Arnould

Aupérin³

et al. 2008

Animal

167

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The present paper describes the main procedures used to slaughter fowl, pigs, calves and adult cattle, sheep, and farmed fish, starting on the farm and ending with the death of the animal at the abattoir. It reviews the currently known causes of stress, indicated by behavioural and physiological measurements on the animal level, and by post-mortem muscle metabolism. During the pre-slaughter period, psychological stress is due to changes of environment, social disturbances and handling, and physical stress is due to food deprivation, climatic conditions, fatigue, and sometimes pain. The exact causes of stress depend, however, on the characteristics of each species, including the rearing system. For fowl, bird catching and crating, duration and climatic conditions of transport and of lairage and shackling are the main known pre-slaughter stress factors. For pigs, stress is caused by fighting during mixing of pens, loading and unloading conditions, and introduction in the restrainer. Handling and novelty of the situation contribute to the stress reactions. For veal calves and adult cattle, disruption of the social group, handling, loading and sometimes unloading conditions, fatigue, novelty of the situation and for calves mixing with unfamiliar animals are known stress factors. Gathering and yarding of extensively reared lambs and sheep causes stress, particularly when shepherd dogs are used. Subsequent transport may induce fatigue, especially if sheep are commercialised through auctions or markets. In farmed fish, stress is predominantly related to environmental aspects such as temperature, oxygen, cleanliness of the water and, to a certain extent, stocking density and removal of the fish from the water. If transport and lairage conditions are good and their durations not too long, they may allow pigs, calves and adult cattle, sheep, and fish to rest. For certain species, it was shown that genetic origin and earlier experience influence reactions to the slaughter procedure. Stunning techniques used depend on the species. Pigs and fowl are mostly electrically or gas-stunned, while most adult cattle are stunned with a captive bolt pistol. Calves and sheep may be electrically stunned or with a captive bolt pistol. Various stunning methods exist for the different farmed fish species. Potential causes of stress associated with the different stunning procedures are discussed. The paper addresses further consequences for meat quality and possible itineraries for future research. For all species, and most urgently for fish, more knowledge is needed on stunning and killing techniques, including gas-stunning techniques, to protect welfare.

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Section: Concluding Remarks and Possible Aims For Future Researchmentioning

confidence: 99%

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Terlouw

Arnould

Aupérin³

et al. 2008

Animal

167

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“…High levels of stress at death have been reported to cause violent reactions in fish, including increasing muscular activity and influencing the post mortem changes in rigor mortis onset and resolution, drop of muscle pH immediately after death (Izquierdo-Pulido et al 1992;Nakayama et al 1992;Sigholt et al 1997), and decrease of ATP reserves (Sikorski et al 1990;Tornberg et al 2000). As with terrestrial animals, a close relation between the stress suffered before and during slaughter and the quality of the final product are found in fish (Azam et al 1989;Erikson 1997;.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

et al. 2014

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The aim of the study was to evaluate the effect on the final product quality of certain innovative stunning/killing methods for sea bass as substitutes for the most common methods used by European farmers. The changes in tissue stress/quality parameters were monitored from the first hours after death and during the shelf life of the fish. Two trials were conducted in July and November on n. 231 sea bass stunned/ killed by ice-water slurry, by single gas or mixture of gases in ice-water and by single-or two-stage electrical stunning/ killing methods. Behavioural responses, stun/death time, rigor index, muscular and ocular pH, lactic acid, ATP and catabolites at death and within the 24 h after death were determined. In the November trial, the sensorial evaluation, rigor index, IMP, inosine, hypoxanthine, and K 1 values were also evaluated during refrigerated storage until spoilage. The stunning/ killing in ice-water appeared to induce low effects on the analysed parameters and preserve a good product quality as indicated by the highest pH and ATP values at death, the delayed full rigor onset and the 1 day longer shelf life (14 days) in comparison with the single-or two-stage electrical stunning/killing. The gas mixture addition provided a 40 % shortening of the time to obtain stunning/killing and 14 days of shelf life. The actual level of quality loss with the different killing conditions and the actual impact of a significant shortage of rigor mortis onset and pH drop on the possible prerigor filleting remain to be studied in depth.

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“…Not only is the post-mortem biochemistry of these muscles changed, but consequently the overall quality, palatability and shelf life (use by date) of the meat is altered (Hendricks 1965;Fraser et al 1966;Lee et al 1976; Lewis et al 1981;Sikorski et al 1990;Lowe et al 1993;Sigholt et al 1997;Abdalla et al 1999;Diouf & Rioux 1999). There are numerous studies on spoilage and storage effects in the muscles of crustaceans (Sidhu et al 1974;Stroud et al 1982;Ashie et al 1996;Chinivasagam et al 1996;Shimada et al 2000;Mendes et al 2001;Aubourg et al 2007), but there is very little knowledge of the way in which ante-mortem stressors change the post-mortem biochemistry, and hence quality of related shellfisheries products.…”

Section: Introductionmentioning

confidence: 99%

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

Gornik

Albalat

Atkinson³

et al. 2010

Marine Biology Research

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The effects of four different ante-mortem stressors (exercise, emersion, starvation and a patent infection with the parasite Hematodinium sp.) on post-mortem processes have been investigated in the abdominal muscle of Norway lobster Nephrops norvegicus by measuring changes in the pH, the levels of glycogen, L-lactate, arginine phosphate, ATP, ADP, AMP, IMP, HxR, Hx and the adenylate energy charge (AEC) over a time course of 24 h with samples being taken at 0, 3, 6, 12 and 24 h. The acute stresses of intense exercise and 2 h emersion resulted in a premature onset of anaerobic glycolysis, leading both to an enhanced glycogen depletion rate and an early accumulation of L-lactate. The chronic stressors, starvation and parasite infection, resulted in a complete ante-mortem depletion of muscle glycogen and consequently the failure of post-mortem glycolytic fermentation. Post-mortem pH and ATP inter-conversion were significantly altered in chronically stressed animals. Ante-mortem, a rapid, almost complete depletion of arginine phosphate was observed in all stress groups. The AEC was altered significantly by all stresses, indicating a strong energy demand. The findings suggest that ante-mortem stressors strongly influence the post-mortem biochemical processes. The laboratory-based results are compared to 'field' data and effects on post-harvest product quality are discussed.

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Handling Stress and Storage Temperature Affect Meat Quality of Farmed‐raised Atlantic Salmon (Salmo Salar)

Cited by 210 publications

References 40 publications

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Pre-slaughter conditions, animal stress and welfare: current status and possible future research

Evaluation of different methods of stunning/killing sea bass (Dicentrarchus labrax) by tissue stress/quality indicators

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

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