Industrial dry electro-stunning followed by chilling and decapitation as a slaughter method in Claressep (Heteroclarias sp.) and African catfish (Clarias gariepinus)

摘要

This study evaluated the industrial application of dry electro-stunning for Claressep and African catfish via monitoring of brain and heart activities, behavioral responses to noxious stimuli and meat quality. Dry electro-stunning (150V, AC+DC, 100Hz) of Claressep for 0.7pl0.2s (meanplSD) resulted in unconsciousness for 48pl15s, fulfilling the welfare requirements for obtaining pre-slaughter unconsciousness in less than 1s. Current input for 5.2pl0.5s with a measured current of 0.57pl0.16A followed by chilling, resulted in prolonged unconsciousness for 124pl20s in Claressep. Loss of behavioral responses to noxious stimuli and then death within 5min in 9 out of 10 African catfish resulted from stunning for 9.1pl0.4s (0.91pl0.18A) followed by decapitation. The meat quality did not reveal any difference in color between electro-stunned (0.76A, 150V, AC+DC for 15s) and chilled-only Claressep. Although flesh acidification was significantly higher in the stunned group on the day of the experiment, after 24h the groups showed similar pH changes for the next six days. We conclude that dry electro-stunning (150V, AC+DC) followed by chilling and decapitation is a reliable method for industrial pre-slaughter unconsciousness of Claressep and African catfish and stunning (150V, AC+DC) leaves no significant effect on flesh quality of Claressep compared to chilling method.