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MESO: Prvi hrvatski časopis o mesu, Vol. 24. No. 2., 2022.

Stručni rad

https://doi.org/10.31727/m.24.2.4

Advantages and disadvantages of several Crustacea stunning methods

Dragica Jurenec
Lidija Kozačinski orcid id orcid.org/0000-0002-7534-7362 ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Tomislav Mikuš orcid id orcid.org/0000-0003-1388-2404 ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 992 Kb

str. 173-181

preuzimanja: 168

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Sažetak

Unlike vertebrates, crabs have a segmented nervous system, so they cannot be stunned or killed by a simple trauma at just one point, which is the basic premise of the modern understanding of rapid slaughter with minimal pain and suffering. Today, in the world and in our country traditional methods of killing and / or stunning crabs are still used, such as tearing, spiking, cutting, cooling, etc., many of which do not meet the required modern parameters of rapid death accompanied by minimal pain and suffering. In recent years, there has been the development of a very efficient and high-quality method for stunning crabs from the point of view of animal protection and welfare named Crustastun™. This review presents several traditional stunning and killing methods alongside with their advantages and disadvantages and compare them to Crustastun™ method.crabs, welfare, stunning, killing, meat quality

Ključne riječi

crabs; welfare; stunning; killing; meat quality

Hrčak ID:

276112

URI

https://hrcak.srce.hr/276112

Datum izdavanja:

14.4.2022.

Podaci na drugim jezicima: hrvatski njemački španjolski talijanski

Posjeta: 1.077 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 3 March 2022

Date accepted: 17 March 2022

Publication date: 14 April 2022

Volume: 24

Issue: 2

Pages: 173-181

DOI: 10.31727/m.24.2.4

Article Information (continued)

Categories:

Subject: Stručni pregledni rad

Categories:

Subject: Professional review paper

Keywords:

Keyword: rakovi

Keyword: dobrobit

Keyword: omamljivanje

Keyword: usmrćivanje

Keyword: kvaliteta mesa

Keywords:

Keyword: crabs

Keyword: welfare

Keyword: stunning

Keyword: killing

Keyword: meat quality

Keywords:

Keyword: Krebse

Keyword: Tierschutz

Keyword: Betäubung

Keyword: Tötung

Keyword: Fleischqualität

Keywords:

Keyword: crustáceos

Keyword: bienestar

Keyword: aturdimiento

Keyword: matanza

Keyword: calidad de carne

Keywords:

Keyword: crostacei

Keyword: benessere

Keyword: stordimento

Keyword: uccisione

Keyword: qualità delle carni

Prednosti i nedostaci nekih metoda za omamljivanje Crustacea

Translated Title (en): Advantages and disadvantages of several Crustacea stunning methods

Translated Title (de): Vor- und Nachteile verschiedener Betäubungsmethoden für Krustentiere

Translated Title (es): Ventajas y desventajas de algunos métodos para aturdir los crustáceos

Translated Title (it): Vantaggi e svantaggi di alcuni metodi per lo stordimento dei Crustacea

Dragica Jurenec

Lidija Kozačinski[1]

Email: klidija@vef.unizg.hr

Tomislav Mikuš[1]

Email: tmikus@vef.hr

 

[1] Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Za razliku od kralježnjaka, rakovi posjeduju segmentiran živčani sustav stoga ih jednostavnom traumom u samo jednu točku nije moguće kvalitetno omamiti ili usmrtiti, što predstavlja temeljnu postavku suvremenog shvaćanja brzog klanja uz minimalnu bol i patnju. Danas se u svijetu pa tako i kod nas i dalje koriste vrlo tradicionalne metode usmrćivanja i/ili omamljivanja rakova poput trganja, uboda oštrim predmetom, hlađenja i sl., od kojih mnoge ne zadovoljavaju tražene suvremene parametre brze smrti praćene minimalnom boli i patnjom. Posljednjih je godina došlo do razvoja jedne vrlo efikasne i kvalitetne metode za omamljivanje rakova sa stajališta zaštite i dobrobiti životinja pod nazivom Crustastun™. U ovom preglednom radu predstavljene su prednosti i nedostatci najpristupačnijih i najčešće korištenih metoda za omamljivanje/usmrćivanje rakova. Sve su navedene metode uspoređene sa Crustastun™ metodom.

Translated Abstract

Unlike vertebrates, crabs have a segmented nervous system, so they cannot be stunned or killed by a simple trauma at just one point, which is the basic premise of the modern understanding of rapid slaughter with minimal pain and suffering. Today, in the world and in our country traditional methods of killing and / or stunning crabs are still used, such as tearing, spiking, cutting, cooling, etc., many of which do not meet the required modern parameters of rapid death accompanied by minimal pain and suffering. In recent years, there has been the development of a very efficient and high-quality method for stunning crabs from the point of view of animal protection and welfare named Crustastun™. This review presents several traditional stunning and killing methods alongside with their advantages and disadvantages and compare them to Crustastun™ method.crabs, welfare, stunning, killing, meat quality

Translated Abstract

Im Gegensatz zu Wirbeltieren haben Krebse ein segmentiertes Nervensystem, so dass sie nicht durch ein einfaches Trauma an einem Punkt betäubt oder getötet werden können, was die Grundvoraussetzung für das moderne Verständnis einer schnellen Schlachtung mit minimalen Schmerzen und Leiden ist. Heutzutage werden weltweit und in unserem Land immer noch traditionelle Methoden zur Tötung und/oder Betäubung von Krebsen angewandt, wie z. B. Zerrreißen, Durchstechen mit einem scharfen Gegenstand, Schneiden, Kühlen usw., von denen viele nicht den geforderten modernen Parametern eines schnellen Todes bei minimalen Schmerzen und Leiden entsprechen. In den letzten Jahren wurde ein aus Sicht des Tierschutzes sehr effizientes und qualitativ hochwertiges Verfahren zur Betäubung v on K rebsen n amens C rustastun™ e ntwickelt. I n d ieser A rbeit w erden v erschiedene t raditionelle Betäubungs- und Tötungsmethoden mit ihren Vor- und Nachteilen vorgestellt und mit der Crustastun™-Methode verglichen.

Translated Abstract

A diferencia de los vertebrados, los crustáceos tienen un sistema nervioso segmentado, por lo que no pueden ser aturdidos o matados por un simple trauma en un solo punto, que es la premisa básica de la comprensión moderna de la matanza rápida con el mínimo dolor y sufrimiento. Hoy en día, en el mundo y en nuestro país, todavía se utilizan métodos muy tradicionales de sacrificio y/o aturdimiento de cangrejos, tales como desgarramiento, picaduras con objetos cortantes, enfriamiento, etc., muchos de los cuales no cumplen con los parámetros modernos exigidos de muerte rápida, acompañada de mínimo dolor y sufrimiento. En los últimos años, se ha desarrollado un método muy eficiente y de alta calidad para el aturdimiento de cangrejos desde el punto de vista de la protección y el bienestar animal, llamado Crustastun ™. Esta revisión presenta las ventajas y desventajas de los métodos más accesibles y comúnmente utilizados para aturdir/matar los crustáceos. Todos los métodos anteriormente mencionados fueron comparados con el método Crustastun™.

Translated Abstract

A differenza dei vertebrati, i crostacei hanno un sistema nervoso segmentato, quindi non possono essere storditi o uccisi da un semplice trauma in un solo punto, che è la premessa di base del moderno modo di intendere l’uccisione rapida con dolore e sofferenza ridotti al minimo. Oggi, nel mondo e nel nostro Paese, si utilizzano ancora metodi molto tradizionali per uccidere e/o s tordire i crostacei, come la lacerazione, la puntura con oggetti appuntiti, il raffreddamento, ecc., molti dei quali non soddisfano i moderni parametri richiesti per una morte r apida accompagnata da dolore e sofferenza minimi. Negli ultimi anni s’è sviluppato un metodo molto efficace e virtuoso per lo stordimento dei crostacei dal punto di vista della tutela e del benessere degli animali chiamato Crustastun ™. In questo articolo vengono presentati i vantaggi e gli svantaggi delle tecniche più accessibili e comunemente usate per stordire/uccidere i crostacei. Tutti i metodi di cui sopra sono stati confrontati con il metodo Crustastun ™.

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