Document type: scientific Document type: published in Insects
Authors: , O.A., Hernández-Álvarez, A.J.
Abstract in French (translation): Toward bioethical and functional standards for methods of slaughtering edible insects: a narrative review
The rapid expansion of edible insect production has focused primarily on rearing, processing efficiency, safety, and nutritional composition, while insect slaughter has received relatively little scientific and ethical attention. This narrative review examines insect slaughter as a critical control point linking bioethics, physiology, and ingredient quality. It synthesizes data from neurobiology, food science, and processing studies to assess how commonly used slaughter methods interact with the biological aspects of insects. The existing literature shows that slaughter techniques influence protein stability and hydrolysis, lipid oxidation, antioxidant retention, techno-functional properties such as emulsification and gelation, as well as sensory attributes and consumer acceptance. Available data suggest that methods designed to rapidly suppress metabolic activity may be associated with better preservation of certain nutritional and functional parameters, although results remain species- and context-dependent. This review also highlights significant knowledge gaps, including the lack of species- and developmental stage-specific welfare indicators, as well as standardized assessment protocols. Overall, the findings underscore the need to rethink insect slaughter as a strategic upstream decision rather than a neutral processing step. Integrating ethical considerations with nutritional, functional, and regulatory perspectives is essential for establishing science-based standards and ensuring the responsible development of food and feed systems based on edible insects.
Preview: The rapid expansion of edible insect production has focused primarily on rearing, processing efficiency, safety, and nutritional composition, while the slaughter of insects has received comparatively little scientific and ethical scrutiny. This narrative review examines insect slaughter as a critical control point linking bioethics, physiology, and ingredient quality. The review synthesizes evidence from neurobiology, food science, and processing studies to evaluate how commonly used slaughter methods interact with biological aspects of insects. Existing literature shows that slaughter techniques influence protein stability and hydrolysis, lipid oxidation, antioxidant retention, techno-functional properties such as emulsification and gelation, as well as sensory attributes and consumer acceptance. Available evidence suggests that methods designed to rapidly suppress metabolic activity may be associated with improved preservation of certain nutritional and functional parameters, although findings remain species- and context-dependent. The review further highlights major knowledge gaps, including the lack of species- and life-stage-specific welfare indicators and standardized assessment protocols. Overall, the findings support the need to reconceptualize insect slaughter as a strategic upstream decision rather than a neutral processing step. Integrating ethical considerations with nutritional, functional, and regulatory perspectives is essential for establishing science-based standards and ensuring the responsible development of edible insect-based food and feed systems.
