95
Killing involves loss of sensitivity, followed by death. The animal should be desensitized without discomfort and pain. Lobsters should be done insensible using the
following methods before killing (RSPCA Australia 2017).
Electrical Stunning
Sufficient electrical current to be applied to the lobster can render insensitive within
1 s. In the UK, Simon Buchaven developed “crustastun” (is a device designed to
administer a lethal electric shock to shellfish before cooking). It is reported that the
application of electric current of 110 V and 2–5 A by this device prevents pain and
distress by destroying the nervous system of the animal (Yue 2014).
Chilling
Crustaceans enter a torpor state at temperatures of 4 °C and below. They become
insensitive when body temperatures drop sufficiently with cooling. Although the
relationship between the absence of stress and pain and cooling has not been fully
established, it has been reported that the cooled lobster does not exhibit the stressful
behaviour of those killed by the other method. One major benefit of chilling is that
it reduces mobility. This makes crustaceans easier to handle and humanely kill, and
prevents individuals from injuring each other (RSPCA Australia 2017).
Splitting
All nerve centres of crustaceans with multiple nerve centres should be destroyed.
Lobster has a chain of nerve centres running through longitudinal midline of animal. Splitting is the fast cutting of the centre line of the lobster head, abdomen, and
thorax with a large and sharp knife (Yue 2014).
Spiking
Spiking is not suitable for lobsters because of its long chain of nerve centres. Crabs
are suitable for this method.
Boiling
The most common method is to leave live lobsters in boiling water. Although this
process kills the animal, it causes physiological shock and autotomy. In addition,
the lobsters struggle for about 2 min after being placed in boiling water. Therefore,
this method is not considered as humanely method.
2.3 Lobsters
Killing involves loss of sensitivity, followed by death. The animal should be desensitized without discomfort and pain. Lobsters should be done insensible using the
following methods before killing (RSPCA Australia 2017).
Electrical Stunning
Sufficient electrical current to be applied to the lobster can render insensitive within
1 s. In the UK, Simon Buchaven developed “crustastun” (is a device designed to
administer a lethal electric shock to shellfish before cooking). It is reported that the
application of electric current of 110 V and 2–5 A by this device prevents pain and
distress by destroying the nervous system of the animal (Yue 2014).
Chilling
Crustaceans enter a torpor state at temperatures of 4 °C and below. They become
insensitive when body temperatures drop sufficiently with cooling. Although the
relationship between the absence of stress and pain and cooling has not been fully
established, it has been reported that the cooled lobster does not exhibit the stressful
behaviour of those killed by the other method. One major benefit of chilling is that
it reduces mobility. This makes crustaceans easier to handle and humanely kill, and
prevents individuals from injuring each other (RSPCA Australia 2017).
Splitting
All nerve centres of crustaceans with multiple nerve centres should be destroyed.
Lobster has a chain of nerve centres running through longitudinal midline of animal. Splitting is the fast cutting of the centre line of the lobster head, abdomen, and
thorax with a large and sharp knife (Yue 2014).
Spiking
Spiking is not suitable for lobsters because of its long chain of nerve centres. Crabs
are suitable for this method.
Boiling
The most common method is to leave live lobsters in boiling water. Although this
process kills the animal, it causes physiological shock and autotomy. In addition,
the lobsters struggle for about 2 min after being placed in boiling water. Therefore,
this method is not considered as humanely method.
2.3 Lobsters