Állatjóléti és termékminőségi összefüggések a halfeldolgozásban
Irodalmi összefoglalás
Kulcsszavak:
halfeldolgozás, stressz, húsminőségAbsztrakt
A vágás előtti és a vágáskori stressz következtében a vérben és a szövetekben is megváltoznak bizonyos biokémiai folyamatok, például növekszik a glükóz és a laktát koncentrációja. Ezek a változások a post mortem folyamatokat befolyásolják, módosítva ezzel a termék minőségét. Irodalmi áttekintésünkben arra keressük a választ, hogy melyek azok a perimortális körülmények, amik a legnagyobb stresszt jelentik a halak számára, és milyen módon befolyásolják a húsminőséget.
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