Daisy Arroyo Mora

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In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata, fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological(More)
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