U radu je opisan utjecaj različitih metoda omamljivanja i usmrćivanja riba na kakvoću njihovog mesa. Pojedine, manje humane metode omamljivanja indiciraju sekundarni stresni odgovor u riba, koji za posljedicu ima bržu razgradnju ATP-a u mišićju, brži pad pH, te brži nastup i otpuštanje mrtvačke ukočenosti. Nadalje, stres nastao prilikom omamljivanja i usmrćivanja riba može imati i negativan utjecaj na teksturu mesa, kao i na održivost. Odabir prikladne metode ovisi i o vrsti i veličini ribe.The paper describes the influence of different methods of stunning and killing of fish on the meat quality.Selection of adequate stunning method is of utmost importance, from the aspect of both fish welfare and its meat quality. Some, less humane methods of stunning induce secondary stress in fish, resulting in more rapid disintegration of ATP in muscles and drop in pH value, as well as in more rapid onset and alleviation of rigor. Furthermore, the stress induced by stunning and killing of fish ca nhave a negative impact on the texture and shelf life of meat. Choice of adequate method depends also on the size and species of fish
