Butchering – Slaughtering – Stunning
Patent
1999-12-30
2000-10-17
Little, Willis
Butchering
Slaughtering
Stunning
452 1, A22C 2904
Patent
active
061323039
DESCRIPTION:
BRIEF SUMMARY
FIELD OF INVENTION
The present invention relates to an apparatus and a method for applying an electric current to a crustacean such that the crustacean is stunned, anaesthetised or killed humanely prior to cooking. The invention extends to apparatus and methods for the bulk treatment of crustacea.
BACKGROUND OF THE INVENTION
The cooking of fresh shellfish or crustaceans has always presented some people with an ethical dilemma. The flesh of a crustacean decays very quickly after death which significantly affects the flavour of the meat. Lobsters and other crustaceans do spoil rapidly after death, which is why many buyers insist on receiving them alive.
If the lobster is "headed" before or soon after death, the body meat will keep fresh longer. This is because the head area contains the thorax which is the site of most of the viscera and gills which spoil much more rapidly than the claw or tail meat.
Freezing slows deterioration and harmful chemical reactions that follow death.
Neither of these solutions are totally effective as they either involve removing parts of the animal or the possibility of damaging the delicate flesh through freezing. The most desirable method of cooking crustaceans is when they are at their optimum freshness i.e. alive. However many people have an ethical objection to the concept of cooking a live animal.
It is accordingly an object of the present invention to provide an apparatus for applying an electric current to a crustacean which overcomes or at least mitigates one or more of the problems noted above.
SUMMARY OF THE INVENTION
According to the present invention there is provided an apparatus for applying an electric current to a crustacean comprising: the electrodes; and that in use current flows between the electrodes and through the crustacean such that the crustacean is anaesthetised or killed. This provides the advantage that a crustacean such as a lobster can be quickly and simply killed or anaesthetised prior to cooking. The crustacean does not have to be cut or decapitated or cooked whilst still alive.
Preferably the tank is adapted to hold an electrically conductive fluid. For example a saline solution can be used. Using a fluid in this way gives the advantage that the crustacean itself does not need to come into contact with the electrodes and the risk of burning or other damage from the electrodes themselves is reduced.
Preferably the tank further comprises a heat source such that it is possible to retain the crustacean in the fluid filled tank for cooking, after the crustacean has been anaesthetised or killed.
According to one embodiment of the invention the electrodes are substantially rigid. These electrodes are simple to manufacture and install.
According to another embodiment of the invention the electrodes are deformable and are adapted to be placed against the crustacean such that in use the electrodes conform to fit the shape of the crustacean. This has the advantage that a good electrical contact between the electrodes and the crustacean can be readily achieved. The area of contact between the electrodes and the crustacean is increased by allowing the electrodes to conform to the shape of a crustacean which can be irregular and varied in shape.
In a further embodiment of the invention each electrode comprises a plurality of curved fingers. This has the advantage that a crustacean can be held in place between the electrodes and also a good electrical contact between the electrodes and the crustacean is achieved.
In another embodiment each electrode comprises a resilient mesh. In this way one or more crustacea can be held between the electrodes and a good electrical contact achieved.
In another embodiment each electrode comprises a plurality of resiliently biased probes arranged to protrude from the periphery of the tank towards the centre. A crustacean can be placed between the probes, which then conform to fit the shape of the crustacean and maintain a good electrical contact with it. By increasing the number of points of contact of the electrodes with
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