This study evaluates different pre-slaughter stunning methods for common carp (Cyprinus carpio L.) using behavior responses and product quality investigations. A total of 32 fish were stunned using CO2, clove oil (CL), hypothermia v chilling (HY) and asphyxia (AS) in addition to a control group killed by a percussive blow to the head. Behavioral and quali measurements including pH, rigor mortis and flesh and skin color were used to determine the level of effects on behavior an quality. The results were indicative of aversive behavior associated to asphyxia, CO2 and a cold shock (chilling). Flesh quali measurements revealed a rapid pH decline and earlier onset and resolution of rigor mortis in CO2 and asphyxia grou compared to clove oil and chilling groups. Using colorimetric assays of skin, asphyxia and CO2 caused lighter, less red an yellower color with higher Hue. The asphyxia caused darker, yellower flesh with higher Hue and CO2 caused lighter an yellower flesh with less reddish than other groups. The lowest flesh color saturation was observed in CO2 group. Regarding welfare issue and meat quality the less causative pre-slaughter method of aversive behavior which provides higher produ quality is clove oil stunning.

This study evaluates different pre-slaughter stunning methods for common carp (Cyprinus carpio L.) using behavior responses and product quality investigations. A total of 32 fish were stunned using CO2, clove oil (CL), hypothermia v chilling (HY) and asphyxia (AS) in addition to a control group killed by a percussive blow to the head. Behavioral and quali measurements including pH, rigor mortis and flesh and skin color were used to determine the level of effects on behavior an quality. The results were indicative of aversive behavior associated to asphyxia, CO2 and a cold shock (chilling). Flesh quali measurements revealed a rapid pH decline and earlier onset and resolution of rigor mortis in CO2 and asphyxia grou compared to clove oil and chilling groups. Using colorimetric assays of skin, asphyxia and CO2 caused lighter, less red an yellower color with higher Hue. The asphyxia caused darker, yellower flesh with higher Hue and CO2 caused lighter an yellower flesh with less reddish than other groups. The lowest flesh color saturation was observed in CO2 group. Regarding welfare issue and meat quality the less causative pre-slaughter method of aversive behavior which provides higher produ quality is clove oil stunning.