Boiling Time to Estimated Stunning and Death of Decapod Crustaceans of Different Sizes and Shapes.

ABSTRACT: The best practice for killing decapod crustaceans lacking a centralized ganglion has been debated for a century. Currently, there is a movement away from live boiling towards electrocution and mechanical splitting or spiking, which are efficient in the large commercial setting but may be unavailable and impractical for small decapods such as shrimp and prawn in the small-scale setting of, e.g., the household. Here, using carcasses of varying sizes of prawn, crayfish, lobster and green and brown crab, we used micro-CT imaging to measure surface area and sphericity in relation to body mass. Then, we measured heating profiles at the anterior ganglion and in the core of carcasses of the same species when exposed to standardized boiling regimes. We found a relationship with positive allometry b

SUBMITTER: Lauridsen H 

PROVIDER: S-EPMC11591275 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature