Would appreciate any comment on the following issue.
We experienced the occurrence of black areas in Salmo salr fillets. There
are black areas in the flesh, starting from the inside part, which do not
seem to be related to fat or to any impaired color in the skin. They seem
to be muscle tisse that just turned black in some areas. No differences in
texture with the normal flesh.
Does anybody have any idea about what these spots are and what are they
related to?
Thank you in advance.
Dr. Umberto Luzzana
A.S.A. s.r.l. - Agridea
Servizio Nutrizione
Viale del Lavoro, 45
37036 San Martino B.A. (VR)
ITALY
phone: +39 0458876200 fax: +39 0458876251/250
URL: http://www.gruppopizzolo.it
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