The Welfare of Crustaceans at Slaughter

Authors

Stephanie Yue

Abstract

The most common methods of slaughtering crustaceans include splitting, spiking, chilling, boiling, gassing, “drowning,” and using chemicals or electricity. As crustaceans do not have a centralized nervous system, unlike vertebrates, they do not die immediately upon destruction of one discrete area, such as the brain. New technologies, including the Crustastun electrical stunning and killing system, may improve the welfare of crustaceans during slaughter, which is critically important as most if not all current techniques are inhumane.

Recommended Citation

Yue, Stephanie (2008) "The Welfare of Crustaceans at Slaughter," Agribusiness Reports: Vol. 2008, Article 5.
Available at: https://www.wellbeingintlstudiesrepository.org/agreports/vol2008/iss2008/5