I have been a member of /r/natureismetal and I can tell you without a doubt that most prey are eaten alive. Even baboons and chimps eat their prey alive.
> The HPP seafood meat extraction process involves pressure levels around 3,000 – 4,200 bar (44.1 – 60.3 kpsi) and holding times between 45 – 90 s. Shucking with seawater (4 – 25 °C) improves flavor as high pressure infuses salt into the lobster meat. HPP shucking should occur with live lobsters
mixmastamyk|1 year ago
amiga386|1 year ago
https://www.hiperbaric.com/en/hpp-seafood-shells-away-with-h...
> The HPP seafood meat extraction process involves pressure levels around 3,000 – 4,200 bar (44.1 – 60.3 kpsi) and holding times between 45 – 90 s. Shucking with seawater (4 – 25 °C) improves flavor as high pressure infuses salt into the lobster meat. HPP shucking should occur with live lobsters
harpiaharpyja|1 year ago