{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T19:37:52Z","timestamp":1773171472192,"version":"3.50.1"},"reference-count":33,"publisher":"Elsevier BV","issue":"1-4","license":[{"start":{"date-parts":[[2007,11,1]],"date-time":"2007-11-01T00:00:00Z","timestamp":1193875200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Aquaculture"],"published-print":{"date-parts":[[2007,11]]},"DOI":"10.1016\/j.aquaculture.2007.09.012","type":"journal-article","created":{"date-parts":[[2007,9,19]],"date-time":"2007-09-19T15:35:18Z","timestamp":1190216118000},"page":"754-761","source":"Crossref","is-referenced-by-count":33,"title":["Slaughter quality and rigor contraction in farmed turbot (Scophthalmus maximus); a comparison between different stunning methods"],"prefix":"10.1016","volume":"272","author":[{"given":"Bjorn","family":"Roth","sequence":"first","affiliation":[]},{"given":"Albert","family":"Imsland","sequence":"additional","affiliation":[]},{"given":"Snorri","family":"Gunnarsson","sequence":"additional","affiliation":[]},{"given":"Atle","family":"Foss","sequence":"additional","affiliation":[]},{"given":"Rian","family":"Schelvis-Smit","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/j.aquaculture.2007.09.012_bib1","series-title":"Muscle contraction\u2014(Outline studies in biology)","author":"Bagshaw","year":"1982"},{"key":"10.1016\/j.aquaculture.2007.09.012_bib2","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1023\/A:1006816123601","article-title":"Exercise-induced muscle injury: a calpain hypothesis","volume":"179","author":"Belcastro","year":"1998","journal-title":"Mol. Cell. Biochem."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib3","first-page":"89","article-title":"Difference in the mode of rigor mortis among some varieties of fish by modified Cutting's method","volume":"109","author":"Bito","year":"1983","journal-title":"Bull. Tokai Reg. Fish. Res. Lab."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib4","doi-asserted-by":"crossref","first-page":"1190","DOI":"10.1111\/j.1365-2621.1973.tb07235.x","article-title":"Techniques for stunning channel catfish and their effects on product quality","volume":"38","author":"Boggess","year":"1973","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib5","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1023\/A:1009236628690","article-title":"Contribution of bleeding to total handling stress during slaughter of Atlantic salmon","volume":"7","author":"Erikson","year":"1999","journal-title":"Aquac. Int."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib6","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1080\/00015128409435405","article-title":"The influence of low-voltage electrical-stimulation on some physical and sensoric properties of beef","volume":"34","author":"Fabiansson","year":"1984","journal-title":"Acta Agric. Scand."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib7","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/0309-1740(86)90052-5","article-title":"Low-voltage electrical-stimulation and post-mortem energy-metabolism in beef","volume":"12","author":"Fabiansson","year":"1985","journal-title":"Meat Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib8","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1006\/fstl.1996.0175","article-title":"Changes in the fine structure of the myocommata-muscle fibre junction related to gaping in rested and exercised muscle from king salmon (Oncorhynchus tshawytscha)","volume":"30","author":"Fletcher","year":"1997","journal-title":"Food Sci. Technol.-Lebensm.-Wiss. Technol."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib9","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1577\/1548-8659(1947)77[61:SHEOTE]2.0.CO;2","article-title":"Some harmful effects of the electroshocker on large rainbow trout","volume":"77","author":"Hauck","year":"1949","journal-title":"Trans. Am. Fish. Soc."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib10","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1111\/j.1365-2621.1998.tb15673.x","article-title":"Rigor tension development in excised \u201crested\u201d, \u201cpartially exercised\u201d and \u201cexhausted\u201d chinook salmon white muscle","volume":"63","author":"Jerrett","year":"1998","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib11","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1111\/j.1365-2621.1996.tb13149.x","article-title":"Tensile properties of white muscle in rested and exhausted chinook salmon (Oncorhynchus tshawytscha)","volume":"61","author":"Jerrett","year":"1996","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib12","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1111\/j.1745-4573.2005.09304.x","article-title":"Transport and stunning affect quality of arctic char fillets","volume":"16","author":"Jittinandana","year":"2005","journal-title":"J. Muscle Foods"},{"key":"10.1016\/j.aquaculture.2007.09.012_bib13","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1016\/j.aquaculture.2004.02.030","article-title":"Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia","volume":"236","author":"Kiessling","year":"2004","journal-title":"Aquaculture"},{"key":"10.1016\/j.aquaculture.2007.09.012_bib14","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1111\/j.1365-2109.2005.01395.x","article-title":"Electrical stunning followed by decapitation or chilling of African catfish (Clarias gariepinus): assessment of behavioural and neural parameters and product quality","volume":"37","author":"Lambooij","year":"2006","journal-title":"Aquac. Res."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib15","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1016\/j.aquaeng.2004.09.007","article-title":"Electric stunning of trout: power reduction using a two-stage stun","volume":"32","author":"Lines","year":"2005","journal-title":"Aquac. Eng."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib16","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/S0144-8609(03)00021-9","article-title":"Electric stunning: a humane slaughter method for trout","volume":"28","author":"Lines","year":"2003","journal-title":"Aquac. Eng."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib17","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/S0309-1740(98)00166-1","article-title":"Electrical stimulation of pigs \u2014 effect on pH fall, meat quality and cathepsin B+L activity","volume":"52","author":"Maribo","year":"1999","journal-title":"Meat Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib18","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1007\/s002170050078","article-title":"Methods of stunning freshwater fish: impact on meat quality and aspects of animal welfare","volume":"204","author":"Marx","year":"1997","journal-title":"Z. Lebensm.-Unters. Forsch. A-Food Res. Technol."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib19","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1002\/jsfa.1253","article-title":"Evaluation of slaughtering methods for turbot with respect to animal welfare and flesh quality","volume":"83","author":"Morzel","year":"2003","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib20","doi-asserted-by":"crossref","first-page":"2997","DOI":"10.1021\/jf0528759","article-title":"Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity","volume":"54","author":"Morzel","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib21","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1017\/S0962728600024854","article-title":"Methods used to kill fish: field observations and literature reviewed","volume":"11","author":"Robb","year":"2002","journal-title":"Anim. Welf."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib22","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1111\/j.1365-2621.2002.tb10306.x","article-title":"The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar)","volume":"67","author":"Roth","year":"2002","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib23","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1577\/A03-022.1","article-title":"Ability of electric field strength, frequency, and current duration to stun farmed Atlantic salmon and pollock and relations to observed injuries using sinusoidal and square wave alternating current","volume":"66","author":"Roth","year":"2004","journal-title":"N. Am. J. Aquac."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib24","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.aquaculture.2005.10.021","article-title":"Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh","volume":"257","author":"Roth","year":"2006","journal-title":"Aquaculture"},{"key":"10.1016\/j.aquaculture.2007.09.012_bib25","doi-asserted-by":"crossref","first-page":"799","DOI":"10.1111\/j.1365-2109.2006.01495.x","article-title":"Field evaluation of live chilling with CO2 on stunning Atlantic salmon (Salmo salar) and the subsequent effect on quality","volume":"37","author":"Roth","year":"2006","journal-title":"Aquac. Res."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib26","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.aquaeng.2006.11.001","article-title":"Percussive stunning of Atlantic salmon (Salmo salar) and the relation between force and stunning","volume":"36","author":"Roth","year":"2007","journal-title":"Aquac. Eng."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib27","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1046\/j.1365-2109.2002.00707.x","article-title":"Slaughtering method and dietary alpha-tocopheryl acetate supplementation affect rigor mortis and fillet shelf-life of turbot Scophthalmus maximus L","volume":"33","author":"Ruff","year":"2002","journal-title":"Aquac. Res."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib28","doi-asserted-by":"crossref","first-page":"C348","DOI":"10.1111\/j.1365-2621.2005.tb09965.x","article-title":"Effect of slaughter method on postmortem changes of grass carp (Ctenopharyngodon idella) stored in ice","volume":"70","author":"Scherer","year":"2005","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib29","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.foodchem.2005.06.048","article-title":"Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods","volume":"99","author":"Scherer","year":"2006","journal-title":"Food Chem."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib30","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1111\/j.1365-2621.1999.tb09869.x","article-title":"Textural properties of raw salmon fillets as related to sampling method","volume":"64","author":"Sigurgisladottir","year":"1999","journal-title":"J. Food Sci."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib31","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.1111\/j.1365-2109.2005.01339.x","article-title":"The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.)","volume":"36","author":"Stien","year":"2005","journal-title":"Aquac. Res."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib32","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1016\/S0308-8146(00)00053-4","article-title":"Pre-rigor conditions in beef under varying temperature-and pH-falls studied with rigometer, NMR and NIR","volume":"69","author":"Tornberg","year":"2000","journal-title":"Food Chem."},{"key":"10.1016\/j.aquaculture.2007.09.012_bib33","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1046\/j.1365-2109.2003.00804.x","article-title":"Is humane slaughter of fish possible for industry?","volume":"34","author":"van de Vis","year":"2003","journal-title":"Aquac. Res."}],"container-title":["Aquaculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0044848607009052?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0044848607009052?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,2,18]],"date-time":"2024-02-18T00:11:53Z","timestamp":1708215113000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0044848607009052"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2007,11]]},"references-count":33,"journal-issue":{"issue":"1-4","published-print":{"date-parts":[[2007,11]]}},"alternative-id":["S0044848607009052"],"URL":"https:\/\/doi.org\/10.1016\/j.aquaculture.2007.09.012","relation":{},"ISSN":["0044-8486"],"issn-type":[{"value":"0044-8486","type":"print"}],"subject":[],"published":{"date-parts":[[2007,11]]}}}