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Pet Munchies Salmon Fillets Dog Treats, Healthy, Hypoallergenic, Grain Free Chews for Dogs, Made With Natural Quality Wild Salmon 90g (Pack of 8)

£9.9£99Clearance
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Huff-Lonergan, E. In American Meat Science Association. https://porkgateway.org/wp-content/uploads/2015/07/water-holding-capacity-of-fresh-meat1.pdf/. Accessed 3 November 2019 (2002). Shepherd, C. J., Monroig, O. & Tocher, D. R. Future availability of raw materials for salmon feeds and supply chain implications: the case of Scottish farmed salmon. Aquaculture 467, 49–62 (2017). Texture analysis was measured by a puncture test using a Texture Analyzer TA-XT plus (Stable Micro Systems, UK) equipped with a 12.7 mm flat end cylindrical plunger to poke three consecutive punctures of each muscle sample above the mid-line of the Norwegian Quality Cut (NQC, Fig. 1b). The force (N) was recorded in a texture profile curve operated by the Texture Exponent light software ( www.stablemicrosystems.com/, Stable Micro Systems) with a 5 kg load cell at a rate of 2 mm s −1 until the probe reached 80% of the fillet height. Salt content

Erikson, U., Misimi, E. & Gallart-Jornet, L. Superchilling of rested Atlantic salmon: different chilling strategies and effects of fish and fillet quality. Food Chem. 127, 1427–1437. https://doi.org/10.1016/j.foodchem.2011.01.036 (2011). Barbut, S. (2003). Effect to three commercial light sources on acceptability of salmon, snapper and sea bass fillets. Aquaculture, 236, 321–329. Himelbloom, B. H., Crapo, C., Brown, E. K., Babbitt, J. & Reppond, K. Pink salmon ( Oncorhynchus Gorbuscha) quality during ice and chilled seawater storage. J. Food Qual. 17, 197–210. https://doi.org/10.1111/j.1745-4557.1994.tb00143.x (1994). The State of World Fisheries and Aquaculture 2020: Sustainability in Action (FAO, 2020); https://doi.org/10.4060/ca9229en NRC Nutrient Requirements of Fish and Shrimp (National Academies Press, 2011); https://doi.org/10.17226/13039

From the Package

Kirschke, H., Wood, L., Roisen, F. J. & Bird, J. W. Activity of lysosomal cysteine proteinase during differentiation of rat skeletal muscle. Biochem. J. 214, 871–877. https://doi.org/10.1042/bj2140871 (1983). Bjørnevik, M., Cardinal, M., Vallet, J.-L., Nicolaisen, O. & Arnarson, G. Ö. Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics. LWT Food Sci. Technol. 91, 431–438. https://doi.org/10.1016/j.lwt.2018.01.047 (2018). Kris-Etherton, P. M., Grieger, J. A. & Etherton, T. D. Dietary reference intakes for DHA and EPA. Prostaglandins Leukot. Essent. Fatty Acids 81, 99–104 (2009).

Stien, L. H. et al. The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod ( Gadus morhua L.). Aquac. Res. 36, 1197–1206. https://doi.org/10.1111/j.1365-2109.2005.01339.x (2005). Roth, B. et al. Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis. Aquaculture 326–329, 178–180. https://doi.org/10.1016/j.aquaculture.2011.11.005 (2012). Marty-Mahé, P., Loisel, P., Fauconneau, B., & Haffray, P. (2004). Quality traits of brown trout (Salmo trutta) cutlets described by automated color image analysis. Aquaculture, 232, 225–240. Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084–1091.Tanner, J. E. Southern Bluefin Tuna Aquaculture Subprogram: Tuna Environment Subproject—Development of Regional Environmental Sustainability Assessments for Tuna Sea-Cage Aquaculture Project No. 2001/104 (FRDC, 2007). Bou, M. et al. Requirements of n-3 very long-chain PUFA in Atlantic salmon ( Salmo salar L): effects of different dietary levels of EPA and DHA on fish performance and tissue composition and integrity. Br. J. Nutr. 117, 30–47 (2017). Fogarty, C. et al. Spoilage indicator bacteria in farmed Atlantic salmon ( Salmo salar) stored on ice for 10 days. Food Microbiol. 77, 38–42. https://doi.org/10.1016/j.fm.2018.08.001 (2019). Turchini, G. M., Trushenski, J. T. & Glencross, B. D. Thoughts for the future of aquaculture nutrition: realigning perspectives to reflect contemporary issues related to judicious use of marine resources in aquafeeds. N. Am. J. Aquac. 81, 13–39 (2019). Barat, J. M., Rodríguez-Barona, S., Andrés, A. & Fito, P. Influence of increasing brine concentration in the cod-salting process. J. Food Sci. 67, 1922–1925. https://doi.org/10.1111/j.1365-2621.2002.tb08747.x (2002).

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