{"id":54276,"date":"2025-06-11T11:08:54","date_gmt":"2025-06-11T11:08:54","guid":{"rendered":"https:\/\/matis.is\/?p=54276"},"modified":"2025-06-11T11:08:55","modified_gmt":"2025-06-11T11:08:55","slug":"evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/","title":{"rendered":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability"},"content":{"rendered":"<p>Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained increased interest as a source of diverse valuable compounds. Blood collection has posed a challenge due to the delicate nature of both the blood and the currently most valuable final product of the salmonid industry, the fillets. This study examined the efficiency of partial dry-bleeding Atlantic salmon (<em>Salmo salar<\/em>) related to blood recovery and its potential effects on fillet quality compared to traditional bleeding. The quality of fillets was assessed based on parameters, including sensory attributes, physiochemical, and microbial properties for both partially dry-bled and traditionally bled salmon. The results indicated that partial dry-bleeding for 4.5\u00a0min effectively recovered blood equal to 1\u20132\u00a0% of the live weight of Atlantic salmon, 75\u00a0% of which was obtainable in the first minute and 90\u00a0% during the first 2\u00a0min. Aside from possibly causing a slight increase in gaping in the fillet, partial dry-bleeding neither affected the flesh quality of fresh salmon compared to traditional bleeding nor following prolonged storage on ice post slaughter. These results provide valuable insight into salmon blood collection practices and preservation treatments for its utilization potential as a valuable resource.<\/p>","protected":false},"excerpt":{"rendered":"<p>Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[2138,2482,400,2479,721,2483],"class_list":["post-54276","post","type-post","status-publish","format-standard","hentry","category-greinar","tag-atlantic-salmon","tag-fillet-quality","tag-fish-blood","tag-partial-dry-bleeding","tag-sensory-analysis","tag-storage-stability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/\" \/>\n<meta property=\"og:site_name\" content=\"Mat\u00eds\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matisiceland\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-11T11:08:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-11T11:08:55+00:00\" \/>\n<meta name=\"author\" content=\"Krist\u00edn Edda Gylfad\u00f3ttir\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:site\" content=\"@matisiceland\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Krist\u00edn Edda Gylfad\u00f3ttir\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/\"},\"author\":{\"name\":\"Krist\u00edn Edda Gylfad\u00f3ttir\",\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/person\\\/af2d479c72e5e79c4570d409abf2dc9b\"},\"headline\":\"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability\",\"datePublished\":\"2025-06-11T11:08:54+00:00\",\"dateModified\":\"2025-06-11T11:08:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/\"},\"wordCount\":213,\"publisher\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\"},\"keywords\":[\"Atlantic salmon\",\"Fillet quality\",\"Fish blood\",\"Partial dry-bleeding\",\"Sensory analysis\",\"Storage stability\"],\"articleSection\":[\"Greinar\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/\",\"url\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/\",\"name\":\"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#website\"},\"datePublished\":\"2025-06-11T11:08:54+00:00\",\"dateModified\":\"2025-06-11T11:08:55+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/matis.is\\\/en\\\/greinar\\\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/matis.is\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/matis.is\\\/#website\",\"url\":\"https:\\\/\\\/matis.is\\\/\",\"name\":\"Mat\u00eds\",\"description\":\"Ver\u00f0m\u00e6task\u00f6pun, matv\u00e6la\u00f6ryggi og l\u00fd\u00f0heilsa\",\"publisher\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/matis.is\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/matis.is\\\/#organization\",\"name\":\"Mat\u00eds ohf.\",\"url\":\"https:\\\/\\\/matis.is\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/matis_logo_blatthvitt.png\",\"contentUrl\":\"https:\\\/\\\/matis.is\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/matis_logo_blatthvitt.png\",\"width\":1507,\"height\":1507,\"caption\":\"Mat\u00eds ohf.\"},\"image\":{\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/matisiceland\",\"https:\\\/\\\/x.com\\\/matisiceland\",\"https:\\\/\\\/www.instagram.com\\\/matisiceland\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/matisiceland\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCY-frt3uTqgVZW-DLjoo5bA\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/matis.is\\\/#\\\/schema\\\/person\\\/af2d479c72e5e79c4570d409abf2dc9b\",\"name\":\"Krist\u00edn Edda Gylfad\u00f3ttir\",\"url\":\"https:\\\/\\\/matis.is\\\/en\\\/author\\\/kristingmatis-is\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/","og_locale":"en_GB","og_type":"article","og_title":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds","og_description":"Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained [&hellip;]","og_url":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/","og_site_name":"Mat\u00eds","article_publisher":"https:\/\/www.facebook.com\/matisiceland","article_published_time":"2025-06-11T11:08:54+00:00","article_modified_time":"2025-06-11T11:08:55+00:00","author":"Krist\u00edn Edda Gylfad\u00f3ttir","twitter_card":"summary_large_image","twitter_creator":"@matisiceland","twitter_site":"@matisiceland","twitter_misc":{"Written by":"Krist\u00edn Edda Gylfad\u00f3ttir","Estimated reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/#article","isPartOf":{"@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/"},"author":{"name":"Krist\u00edn Edda Gylfad\u00f3ttir","@id":"https:\/\/matis.is\/#\/schema\/person\/af2d479c72e5e79c4570d409abf2dc9b"},"headline":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability","datePublished":"2025-06-11T11:08:54+00:00","dateModified":"2025-06-11T11:08:55+00:00","mainEntityOfPage":{"@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/"},"wordCount":213,"publisher":{"@id":"https:\/\/matis.is\/#organization"},"keywords":["Atlantic salmon","Fillet quality","Fish blood","Partial dry-bleeding","Sensory analysis","Storage stability"],"articleSection":["Greinar"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/","url":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/","name":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability - Mat\u00eds","isPartOf":{"@id":"https:\/\/matis.is\/#website"},"datePublished":"2025-06-11T11:08:54+00:00","dateModified":"2025-06-11T11:08:55+00:00","breadcrumb":{"@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/matis.is\/"},{"@type":"ListItem","position":2,"name":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability"}]},{"@type":"WebSite","@id":"https:\/\/matis.is\/#website","url":"https:\/\/matis.is\/","name":"Mat\u00eds","description":"Value creation, food security and public health","publisher":{"@id":"https:\/\/matis.is\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/matis.is\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/matis.is\/#organization","name":"Mat\u00eds ohf.","url":"https:\/\/matis.is\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/","url":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","contentUrl":"https:\/\/matis.is\/wp-content\/uploads\/2021\/02\/matis_logo_blatthvitt.png","width":1507,"height":1507,"caption":"Mat\u00eds ohf."},"image":{"@id":"https:\/\/matis.is\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matisiceland","https:\/\/x.com\/matisiceland","https:\/\/www.instagram.com\/matisiceland\/","https:\/\/www.linkedin.com\/matisiceland\/","https:\/\/www.youtube.com\/channel\/UCY-frt3uTqgVZW-DLjoo5bA"]},{"@type":"Person","@id":"https:\/\/matis.is\/#\/schema\/person\/af2d479c72e5e79c4570d409abf2dc9b","name":"Krist\u00edn Edda Gylfad\u00f3ttir","url":"https:\/\/matis.is\/en\/author\/kristingmatis-is\/"}]}},"spectra_custom_meta":{"_edit_lock":["1749718298:3"],"_wp_page_template":["template-greinar.php"],"footnotes":[""],"_edit_last":["3"],"tengilidur":["28176"],"_tengilidur":["field_5ef905e0538b2"],"authors":["Helena Thordis Svavarsdottir H\u00cd, S\u00e6mundur El\u00edasson, Hildur Inga Sveinsd\u00f3ttir, Fri\u00f0bj\u00f6rg Mar\u00eda Bj\u00f6rnsd\u00f3ttir HA,   Rannveig Bjornsdottir HA"],"_authors":["field_60a287218a0ab"],"publication":["LWT"],"_publication":["field_60a287738a0ac"],"edition":["Volume 226"],"_edition":["field_60a287918a0ad"],"page":["117995"],"_page":["field_60a2879f8a0ae"],"year":["2025"],"_year":["field_60a287a58a0af"],"link":["a:3:{s:5:\"title\";s:0:\"\";s:3:\"url\";s:78:\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643825006796?via%3Dihub\";s:6:\"target\";s:6:\"_blank\";}"],"_link":["field_60a287aa8a0b0"],"orcidid":[""],"_orcidid":["field_60a287c28a0b1"],"matis_tengilidur":["a:2:{i:0;s:5:\"28176\";i:1;s:5:\"28303\";}"],"_matis_tengilidur":["field_60a65b61f4532"],"tengill_a_grein":["https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0023643825006796?via%3Dihub"],"_tengill_a_grein":["field_61641790ac6c9"],"doi":["https:\/\/doi.org\/10.1016\/j.lwt.2025.117995"],"_doi":["field_616417d8ac6ca"],"cmplz_hide_cookiebanner":[""],"_yoast_wpseo_primary_category":["2011"],"_yoast_wpseo_content_score":["30"],"_yoast_wpseo_estimated-reading-time-minutes":["2"],"_cmplz_scanned_post":["1"],"_uag_css_file_name":["uag-css-54276.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:263:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media (max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media (max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\n\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:6:{i:0;s:14:\"core\/paragraph\";i:1;s:12:\"core\/buttons\";i:2;s:11:\"core\/button\";i:3;s:12:\"core\/heading\";i:4;s:12:\"core\/columns\";i:5;s:11:\"core\/column\";}s:8:\"uag_flag\";b:0;s:11:\"uag_version\";s:10:\"1776182148\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"Krist\u00edn Edda Gylfad\u00f3ttir","author_link":"https:\/\/matis.is\/en\/author\/kristingmatis-is\/"},"uagb_comment_info":0,"uagb_excerpt":"Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained [&hellip;]","_links":{"self":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/54276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/comments?post=54276"}],"version-history":[{"count":2,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/54276\/revisions"}],"predecessor-version":[{"id":54278,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/posts\/54276\/revisions\/54278"}],"wp:attachment":[{"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/media?parent=54276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/categories?post=54276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/matis.is\/en\/wp-json\/wp\/v2\/tags?post=54276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}