Effects of Bloodletting and Cold Stress Treatment before Slaughter on Flavor Quality of Fresh Silver Carp Fillets
To determine the appropriate pre-slaughter treatment, the effects of four different pre-slaughter treatments: stunning (CK), tail artery bloodletting (TS), neck artery bloodletting (NS), and cold stress (CS) on the flavor quality of silver carp fillets were studied using gas chromatography-mass spec...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-002.pdf |