Literature DB >> 13709794

Painless killing of crabs and other large crustaceans.

G GUNTER.   

Abstract

Large crustaceans used for food are customarily scalded to death. This is unnecessary torture, for it can be avoided easily. It is possible to kill the animals quickly, without pain, by placing them in cool fresh water and raising the temperature steadily to about 40 degrees C.

Entities:  

Keywords:  COOKERY; SHELLFISH

Mesh：

Year:  1961        PMID： 13709794     DOI： 10.1126/science.133.3449.327

Source DB:  PubMed          Journal:  Science        ISSN： 0036-8075            Impact factor:   47.728


  4 in total

1.  Electrophysiological Investigation of Different Methods of Anesthesia in Lobster and Crayfish.

Authors:  Torsten Fregin; Ulf Bickmeyer
Journal:  PLoS One       Date:  2016-09-19       Impact factor: 3.240

2.  Physiological Changes as a Measure of Crustacean Welfare under Different Standardized Stunning Techniques: Cooling and Electroshock.

Authors:  Kristin Weineck; Andrew J Ray; Leo J Fleckenstein; Meagan Medley; Nicole Dzubuk; Elena Piana; Robin L Cooper
Journal:  Animals (Basel)       Date:  2018-09-18       Impact factor: 2.752

3.  Physiological and Behavioral Indicators to Measure Crustacean Welfare.

Authors:  Rebecca Adams; Catherine E Stanley; Elena Piana; Robin L Cooper
Journal:  Animals (Basel)       Date:  2019-11-03       Impact factor: 2.752

4.  The effects of electrical stunning on the nervous activity and physiological stress response of a commercially important decapod crustacean, the brown crab Cancer pagurus L.

Authors:  Douglas M Neil; Amaya Albalat; John Thompson
Journal:  PLoS One       Date:  2022-07-26       Impact factor: 3.752
  4 in total

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