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

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Leemans, V., Magein, H., & Destain, M. F. (1998). Defects segmentation on ‘Golden Delicious’ apples by using colour machine vision. Computers and Electronics in Agriculture, 20, 117–130.

Lerfall, J. et al. Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon ( Salmo salar L.) during ice storage. Food Chem. 175, 157–165. https://doi.org/10.1016/j.foodchem.2014.11.111 (2015). Ghasemifard, S., Sinclair, A. J., Kaur, G., Lewandowski, P. & Turchini, G. M. What is the most effective way of increasing the bioavailability of dietary long chain omega-3 fatty acids—daily vs. weekly administration of fish oil? Nutrients 7, 5628–5645 (2015). Quevedo, R., Mendoza, F., Aguilera, J., Chanona, J., & Gan, G. -L. (2008). Determination of senescent spotting in banana ( Musa cavendish) using fractal texture Fourier image. Journal of Food Science, 84, 509–515. Cottrell, R. S., Blanchard, J. L., Halpern, B. S., Metian, M. & Froehlich, H. E. Global adoption of novel aquaculture feeds could substantially reduce forage fish demand by 2030. Nat. Food 1, 301–308 (2020). 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).

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Erikson, U. & Misimi, E. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. J. Food Sci. 73, 50–59. https://doi.org/10.1111/j.1750-3841.2007.00617.x (2008). Ghasemifard, S., Wang, F., Sinclair, A. J., Elliott, G. & Turchini, G. M. How does high DHA fish oil affect health? A systematic review of evidence. Crit. Rev. Food Sci. Nutr. 59, 1684–1727 (2019).

The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’. Mendoza, F., Dejmek, P., & Aguilera, J. M. (2006). Calibrated color measurements of agricultural foods using image analysis. Postharvest Biology and Technology, 41, 285–295. 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). For drip loss calculation, whole fish from all groups were weighed on days 0, 2, 4 and 7. Raw fillets from the ice and RSW group were periodically weighed on t = 7, 15, 22 days while smoked fillets on t = 7, 8, 9, 16, 23, 29 days. Fillets from the control group were weighed on the last sampling day. Drip loss (%) was calculated using the formula ((m 0 − m t)/m 0) × 100, where m 0 is the initial weight (g) and m t the weight (g) on the sampling day t. 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).

Espe, M. et al. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240, 489–504. https://doi.org/10.1016/j.aquaculture.2004.04.023 (2004).