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Relevant bibliographies by topics / Fish and meat

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Academic literature on the topic 'Fish and meat'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Fish and meat"

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Tremlová, B. "Microscopic examination of products from fish meat." Czech Journal of Food Sciences 18, No. 2 (2000): 55–60. http://dx.doi.org/10.17221/8310-cjfs.

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The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin–eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat

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Sui, Zhixian, David Raubenheimer, and Anna Rangan. "Exploratory analysis of meal composition in Australia: meat and accompanying foods." Public Health Nutrition 20, no. 12 (2017): 2157–65. http://dx.doi.org/10.1017/s1368980017000982.

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AbstractObjectiveThe study of meal patterns and overall diet in relation to health outcomes may be more important than focusing on single nutrients or food groups. The present study aimed to explore the composition of main meals and snacks in the Australian population and examine associations between meat/poultry/fish and other foods.DesignThe study utilised 24 h recalls. Meal composition was defined based on average intakes of food groups per meal disaggregated from all food sources.Setting2011–12 National Nutrition and Physical Activity Survey.SubjectsAustralian people (n12153) aged 2 years

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An, Eun-Ju, Won-Jeong Park, Je-Hyuk Lee, and MyungHee Kim. "The Nutritional Analysis in Fish/Meat/Doenjang and Wild Herbs/Fish/Meat Doenjang." Korean Journal of Food And Nutrition 29, no. 2 (2016): 171–77. http://dx.doi.org/10.9799/ksfan.2016.29.2.171.

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FA, Shaltout. "Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products." Food Science & Nutrition Technology 8, no. 4 (2023): 1–10. http://dx.doi.org/10.23880/fsnt-16000325.

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Beef means meat of cattle, mutton means meat of sheep, chevon means meat of flesh of the goat used as food, venison means meat of dear, fish means meat of fish and shellfish, poultry means chicken , duck, geese, turkey, pigeon and rabbit. Beef, mutton, chevon, venison, fish and poultry meat act as a main sources of animal protein, In recent decades, viruses have been increasingly known as important causes of foodborne diseases mostly due to the improved methods of diagnosis and investigation of viruses. Viruses transmission through consumption of infected beef, mutton, chevon, venison, fish an

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JANKOVIĆ, L. J., B. PETRUJKIĆ, N. ALEKSIĆ, et al. "Carcass characteristics and meat quality of broilers fed on earthworm (Lumbricus rubellus) meal." Journal of the Hellenic Veterinary Medical Society 71, no. 1 (2020): 2031. http://dx.doi.org/10.12681/jhvms.22953.

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The aim of the research was to evaluate the carcass characteristics and meat quality from chickens fed on diets in which fish meal was substituted with raw earthworms (Lumbricus rubellus) or earthworm meal. In the trial which lasted 42-days, 100 one-day-old Hybro broilers were divided into the control and three experimental groups. The control group was fed on standard broiler feed, the first (E-I) and the second experimental groups (E-II) were fed a diet in which 50% or 100% of fish meal was substituted with earthworm meal, respectively, whilst the third group (E-III) consumed feed without fi

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Fujimoto, Kenshiro, Satoshi Mohri, Kiyoshi Hasegawa, and Yasushi Endo. "Oxidative deterioration of fish meat." Food Reviews International 6, no. 4 (1990): 603–16. http://dx.doi.org/10.1080/87559129009540895.

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Cândido, Rayssa Santos, Pedro Henrique Watanabe, Paula Joyce Delmiro de Oliveira, et al. "Meat quality and performance of pigs fed diets with fish silage meal." Pesquisa Agropecuária Brasileira 52, no. 10 (2017): 905–13. http://dx.doi.org/10.1590/s0100-204x2017001000010.

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Abstract: The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass characteristics, meat quality, sensory analysis of meat and mortadella, and economic viability of growing and finishing pigs. In the digestibility assay, 16 barrows (33.20±4.93 kg) received diets with and without FSM. The fish silage had 39.01% crude protein and 4,032 kcal kg-1 ME. In the performance assay, 32 barrows (26.00±1.68 kg) were fed diets

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., Md Eunos Ali, Md Abdur Rashid ., and M. H. Kawsar Trainer . "Replacement of Fish Meal by Oyster Meat Meal in Broiler Ration." Journal of Biological Sciences 1, no. 7 (2001): 660–62. http://dx.doi.org/10.3923/jbs.2001.660.662.

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Jubran, Mohammed Abdulrahman, and A. Alrawi Rakhad. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1006–13. https://doi.org/10.5281/zenodo.12749478.

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Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balan

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Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, et al. "Xanthan-based biodegradable packaging for fish and meat products." Foods and Raw Materials 8, no. 1 (2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.

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Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters,

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Dissertations / Theses on the topic "Fish and meat"

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Fapohunda, Ajibola Oladapo Idowu. "Bacterial contamination and growth on red meat and fish." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321397.

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Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0004/MQ29642.pdf.

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Al-Omirah, Husam F. "Proteolytic degradation products as indicators of quality in meat and fish." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27268.

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Assessment of freshness and quality of meat and fish is a major activity of both food regulatory agencies and the food industry. Various methods are used for measuring fish and meat quality, each with its particular advantages and limitations. However, methods based on monitoring the products of proteolysis have received relatively little attention. The objective of the present study was to identify specific protein and peptide products of proteolysis as indicators of freshness and quality during chilled storage of fresh fish and meat.<br>Samples of meat and fish were subjected to chilled stor

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Mizzi, Leonard. "Assessing structural change in meat and fish demand in Malta : implications for the food chain." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389917.

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Machin, D. H. "The use of formic acid preserved meat and fish offal silages in pig and poultry feeding." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.374883.

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Haguiwara, Marcia Mayumi Harada. "Coprodutos da reciclagem seletiva de resíduos do processamento da tilápia híbrida vermelha." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-01082016-171305/.

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O aproveitamento de proteína de pescado como coprodutos do processo de industrialização, constitui-se em uma alternativa para a elaboração de produtos com elevada qualidade nutricional. A carne mecanicamente separada (CMS), produzida a partir de carcaças do descarte do processamento de tilápia híbrida vermelha (CMSV), Oreochromis niloticus var. Red Stirling e de tilápia preta (CMSP), Oreochromis niloticus, foram caracterizadas física, química, microbiológica e sensorialmente. Em um primeiro estudo avaliou-se a eficiência de dois tipos de equipamentos de extração mecânica da CMS, rosca- sem-fi

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.<br>Distilled water and fr

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Tsuda, Kentaro. "Studies on Psychrotolerant Endospore-forming Bacteria for Developing Food Preservation Methods." Kyoto University, 2016. http://hdl.handle.net/2433/215605.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第19779号<br>農博第2175号<br>新制||農||1041(附属図書館)<br>学位論文||H28||N4995(農学部図書室)<br>32815<br>京都大学大学院農学研究科応用生命科学専攻<br>(主査)教授小川順, 教授阪井康能, 教授栗原達夫<br>学位規則第4条第1項該当

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O, Jung Mi, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Food habits and eating patterns of Korean adult immigrants in Australia." THESIS_CSTE_SFH_O_J.xml, 2003. http://handle.uws.edu.au:8081/1959.7/462.

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Migration is one of life events that may change lifestyle, including new cultural norms, language and community systems as well as dietary patterns. Changing dietary patterns from traditional eating patterns to those typical of a western lifestyle has been associated with increased risk of disease. Furthermore, new food use patterns develop through the rejection of traditional and the acceptance of culturally new food habits. The purpose of this study is to identify the food habits and meal patterns of Koreans living in Australia, and any relationship between length of residence and change in

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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.

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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosam

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Books on the topic "Fish and meat"

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Claire, Llewellyn, ed. Meat & fish. Wayland, 2009.

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Association, Reader's Digest, ed. Fish and meat. Reader's Digest Association, 1986.

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Hewitt, Sally. Meat and fish. PowerKids Press, 2008.

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Hewitt, Sally. Meat and fish. Wayland, 2008.

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Martineau, Susan. Meat, fish, and eggs. Smart Apple Media, 2007.

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Martineau, Susan. Meat, fish and eggs. Franklin Watts, 2008.

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Martineau, Susan. Meat, fish and eggs. Franklin Watts, 2006.

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Llewellyn, Claire. Cooking with meat and fish. Rosen Central, 2012.

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Elijah, Angela. Cleaning & filleting fish. Kawenni:io/Gaweni:yo Language Preservation Project, 2006.

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Elijah, Angela. Cleaning & filleting fish. Kawenni:io/Gaweni:yo Language Preservation Project, 2006.

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Book chapters on the topic "Fish and meat"

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Ayora-Cañada, María José, and Ana Domínguez-Vidal. "Fish and Meat." In Spectroscopic Methods in Food Analysis. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-22.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Meat, Poultry, and Fish." In Dimensions of Food. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_10.

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Aurand, Leonard W., A. Edwin Woods, and Marion R. Wells. "Meat, Poultry, and Fish." In Food Composition and Analysis. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_13.

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McClements, David Julian, and Lutz Grossmann. "Meat and Fish Alternatives." In Next-Generation Plant-based Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2_6.

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Hart, R. J. "Meat raw materials." In The Canning of Fish and Meat. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2113-6_3.

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Hart, R. J. "Meat raw materials." In The Canning of Fish and Meat. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2802-9_3.

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Garthwaite, A. "Fish raw material." In The Canning of Fish and Meat. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2113-6_2.

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Garthwaite, A. "Fish raw material." In The Canning of Fish and Meat. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2802-9_2.

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Shah, Yasir A., and Dirk W. Lachenmeier. "Meat, Eggs, Fish, and Seafood." In Emerging Food Authentication Methodologies Using GC/MS. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_6.

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Villarroel, M., and E. Lambooij. "Chapter 3: Fish." In Preslaughter handling and slaughter of meat animals. Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-924-4_3.

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Conference papers on the topic "Fish and meat"

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Pableo, Julius Gabriel Stephen E., Prince Albert H. Mangahas, and Meo Vincent C. Caya. "Classification of Local Fish Meat Types in the Philippines Using Electronic Nose." In 2025 17th International Conference on Computer and Automation Engineering (ICCAE). IEEE, 2025. https://doi.org/10.1109/iccae64891.2025.10980567.

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Saito, Koki, Shoichiro Kosugi, Yasushi Minamitani, and Ryo Sawada. "Inhibition of Conversion Myoglobin to Metmyoglobin in Red Fish Meat by Applying Pulsed High Electric Field." In 2024 IEEE International Power Modulator and High Voltage Conference (IPMHVC). IEEE, 2024. https://doi.org/10.1109/ipmhvc55105.2024.11002833.

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Radulescu, Victorita. "ENVIRONMENTAL IMPACT ASSESSMENT OF FISH AND MEAT CANNERIES." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/5.1/s20.15.

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This paper analyses the environmental impact produced by fish and meat canneries. The TULCO SA factory in Tulcea County is presented as a case study. Located on the Danube banks, it has a guaranteed and permanent source of fish and meat; fish from the Danube and fish farmers and pork and beef meat from a nearby breeding complex. Some specific analyzes of the impact on wastewater, air, and soils are illustrated. Impact on wastewater is detailed for the production of canned fish and pork and cattle meat, at different manufacturing stages, starting from unloading, removing scales, section of cutt

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Arnautov, M. V., I. D. Rodionova, V. V. Gershunskaya, S. V. Bindukov, and Yu A. Novoselova. "USE OF COMPOUND FEEDS WITH VARIOUS PROTEIN SOURCES FOR RAINBOW TROUT REARED IN A RECIRCULATING AQUACULTURE SYSTEM." In Development and Modern Problems of Aquaculture. ДГТУ-Принт, 2024. https://doi.org/10.23947/aquaculture.2024.44-48.

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The paper considers the issue of alternative protein sources inclusion in the composition of compound feeds for rainbow trout reared in a recirculating aquaculture system. Diets with full and partial replacement of fish meal with meat meal and soy protein concentrate have been developed and their nutritional value has been assessed. As a result of fish-breeding and biological tests, it was revealed that the replacement of up to 50% of fish meal with soy protein concentrate and meat meal did not have negative effect on the growth rates and morphophysiological parameters of rainbow trout.

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Rabih, Almur Abdelkreem Saeed, Mumtaj Begam Kasim Rawther, and Taib bin Ibrahim. "Capacitive variations study of fish, cow and pig meat." In Advanced Systems (ICIAS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icias.2010.5716161.

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BARDASh, Veronika. "PROSPECTS FOR THE DEVELOPMENT OF FISH FEED PRODUCTION IN THE KALININGRAD REGION." In Multifunctional adaptive fodder production 31 (79). Federal Williams Research Center of Forage Production and Agroecology, 2023. http://dx.doi.org/10.33814/mak-2023-31-79-146-150.

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The article presents an analysis of the development of aquaculture and the possibility of fish feed production in the conditions of the Kaliningrad region. The urgency of the issue is due to the need for import substitution and the search for alternative sources for the production of domestic feed. Feeding costs account for more than 50% of the costs in aquaculture and reducing the cost of feed through the use of non-traditional plant crops is an opportunity to strengthen the feed base of domestic fish farming and stimulate its further successful development. Innovative plant cultures have bee

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Xiao, Shulan, and Dong Ahn. "Co-encapsulation of fish oil with essential oils, lutein, and curcumin to produce stable fish oil powders with multiple functionalities using ovalbumin-polysaccharide coacervation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mood8370.

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Marine fish oil is the richest source of long-chain n-3 polyunsaturated fatty acids (LCn3PUFAs), particularly rich in EPA and DHA, with many health benefits. Lutein and curcumin are two bioactive compounds that prevent age-related macular degeneration and provide anti-cancer and anti-inflammatory functions. Directly adding fish oil (FO), lutein, and curcumin to meat during processing can produce products rich in DHA/ EPA, lutein, and curcumin and help improve human health without changing consumers' dietary habits. However, FO, lutein, and curcumin are unstable under processing and storage con

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Muizniece-Brasava, Sandra, Asnate Kirse-Ozolina, Ilze Gramatina, et al. "Innovative structured fish meat products from Baltic sprat (Sprattus Sprattus Balticus)." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.009.

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Mastan, Oana-Andreea, Aurel-Damian, Aurelia Coroian, Adina-Lia Longodor, Ştefania Mariş, and Diana Monica Mesaros. "Assessment of Heavy Metal Contamination of Certain Types of Fish Meat." In 2023 17th International Conference on Engineering of Modern Electric Systems (EMES). IEEE, 2023. http://dx.doi.org/10.1109/emes58375.2023.10171758.

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Shanmughan, Geethu, Anju Mathew, Ardra Kuzhikkattil, Aswathy Sudhakaran, and Nitheesh Somarajan. "Waste water management system of an existing fish and meat market." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON INNOVATIVE PRACTICES IN SUSTAINABLE ENGINEERING & TECHNOLOGY (IC-IPSET’24). AIP Publishing, 2025. https://doi.org/10.1063/5.0273637.

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Reports on the topic "Fish and meat"

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Food Standards Agency. Safety Assessment RP1411 Schizochytrium sp. oil rich in DHA and EPA. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pao657.

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This section summarises outcome of assessment of an application under the assimilated regulation 2015/2283 EU for Schizochytrium sp. oil rich in DHA and EPA as a novel ingredient in meat and fish analogues.

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Breewood, Helen, and Tara Garnett. Meat, metrics and mindsets: Exploring debates on the role of livestock and alternatives in diets and farming. TABLE, 2023. http://dx.doi.org/10.56661/2caf9b92.

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Should we eat meat, eggs, dairy and other animal-sourced foods? If so, how should we produce them and how much should we eat? If not, what should we eat instead? These are just some of the more contentious debates about the future of food systems. This short briefing paper summarises some of the key debates about livestock and its alternatives and describes both the arguments and the evidence underpinning different points of view. We look both at foodstuffs (meat, fish, plants and new foods based on cells grown in bioreactors) and farming methods (both intensive and extensive) with regards to

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Brandy Joy, Brandy Joy. "Hog Meat en Rabbit en Fish en Such as Dat": Pre- and Post-Emancipation Foodways in the South Carolina Lowcountry. Experiment, 2018. http://dx.doi.org/10.18258/10770.

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination

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Goswami, Omanjana, and Stacy Woods. Waste Deep: How Tyson Foods Pollutes US Waterways and Which States Bear the Brunt. Union of Concerned Scientists, 2024. http://dx.doi.org/10.47923/2024.15384.

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Tyson Foods, the nation’s largest meat and poultry producer, released hundreds of millions of pounds of pollutants from its slaughterhouses and processing plants into local waterways across the United States between 2018 and 2022. Water pollutants from Tyson plants pose a risk to people and the environment and include large amounts of nitrogen and phosphorus. These nutrients feed algal blooms that clog water infrastructure, exacerbate asthma and other respiratory conditions, and contribute to dead zones that harm fish, shellfish, and people. Many of these facilities are also located close to f

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Funkenstein, Bruria, and Shaojun (Jim) Du. Interactions Between the GH-IGF axis and Myostatin in Regulating Muscle Growth in Sparus aurata. United States Department of Agriculture, 2009. http://dx.doi.org/10.32747/2009.7696530.bard.

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Growth rate of cultured fish from hatching to commercial size is a major factor in the success of aquaculture. The normal stimulus for muscle growth in growing fish is not well understood and understanding the regulation of muscle growth in fish is of particular importance for aquaculture. Fish meat constitutes mostly of skeletal muscles and provides high value proteins in most people's diet. Unlike mammals, fish continue to grow throughout their lives, although the size fish attain, as adults, is species specific. Evidence indicates that muscle growth is regulated positively and negatively by

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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, 2022. http://dx.doi.org/10.56661/d8817170.

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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the regio

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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - wh

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Börjesson, Patrik, Maria Eggertsen, Lachlan Fetterplace, et al. Long-term effects of no-take zones in Swedish waters. Edited by Ulf Bergström, Charlotte Berkström, and Mattias Sköld. Department of Aquatic Resources, Swedish University of Agricultural Sciences, 2023. http://dx.doi.org/10.54612/a.10da2mgf51.

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Marine protected areas (MPAs) are increasingly established worldwide to protect and restore degraded ecosystems. However, the level of protection varies among MPAs and has been found to affect the outcome of the closure. In no-take zones (NTZs), no fishing or extraction of marine organisms is allowed. The EU Commission recently committed to protect 30% of European waters by 2030 through the updated Biodiversity Strategy. Importantly, one third of these 30% should be of strict protection. Exactly what is meant by strict protection is not entirely clear, but fishing would likely have to be fully

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Benmerrouche, Mo. Shielding Analysis of the 22BM-FIS/MET Beampipe Penetration. Office of Scientific and Technical Information (OSTI), 2018. http://dx.doi.org/10.2172/1493182.

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