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In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils  Ocimum americanum  (OA) or  Lippia alba  (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.

Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia ( Oreochromis niloticus )