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CABI Book Chapter

The slaughter of farmed animals: practical ways of enhancing animal welfare.

Book cover for The slaughter of farmed animals: practical ways of enhancing animal welfare.

Description

This book contains 18 chapters that discuss welfare issues at slaughter; tradeoffs balancing livestock and poultry welfare concerns with the commercial reality of slaughter; conditioning of animals an arrival at the abattoir and their management during lairage; bruising in cattle; behavioural principles of stockmanship and abattoir facility design; review of scientific research studies on poultry ...

Metrics

Chapter 13 (Page no: 193)

Determining unconsciousness and insensibility in commercial abattoirs.

US and EU legislation require that an animal must be rendered insensible to pain before invasive dressing procedures start. If an animal shows any of the following clinical signs, it must be immediately restunned: (i) righting reflex or retains the ability to stand; (ii) species-specific vocalization; (iii) rhythmic breathing; (iv) menace/threat reflex or spontaneous (natural) blinking; (v) eyelash reflex; or (vi) corneal reflex (nictitating reflex in poultry). There is a transition zone between definitely conscious and definitely unconscious and brain dead. If an animal is restunned when it is in the transition zone, it is probably still insensible to pain. All of the above signs must be absent before invasive dressing procedures, such as skinning, scalding or dismemberment, are started.

Other chapters from this book

Chapter: 1 (Page no: 1) Introduction to livestock and poultry welfare at slaughter. Author(s): Grandin, T.
Chapter: 2 (Page no: 5) Welfare issues at slaughter. Author(s): Cockram, M.
Chapter: 3 (Page no: 35) Tradeoffs balancing livestock and poultry welfare concerns with the commercial reality of slaughter. Author(s): Grandin, T.
Chapter: 4 (Page no: 49) Condition of animals on arrival at the abattoir and their management during lairage. Author(s): Cockram, M.
Chapter: 5 (Page no: 78) The basics of bruising in cattle - what, when and how. Author(s): Edwards-Callaway, L. N. Kline, H. C.
Chapter: 6 (Page no: 90) Behavioural principles of stockmanship and abattoir facility design. Author(s): Grandin, T.
Chapter: 7 (Page no: 111) Review of scientific research studies on poultry stunning methods. Author(s): Berg, C. Raj, M.
Chapter: 8 (Page no: 123) Stunning poultry with controlled atmosphere systems. Author(s): Grandin, T.
Chapter: 9 (Page no: 132) Stunning of pigs and sheep with electricity and CO2. Author(s): Grandin, T.
Chapter: 10 (Page no: 145) Basics of captive bolt stunning of cattle and other animals. Author(s): Baier, F. Willson, D.
Chapter: 11 (Page no: 159) Religious slaughter and how to improve welfare during both kosher and halal methods. Author(s): Grandin, T. Voogd, E.
Chapter: 12 (Page no: 175) Auditing and assessing the welfare of livestock and poultry during pre-slaughter handling and stunning. Author(s): Grandin, T.
Chapter: 14 (Page no: 202) The physiology of the brain and determining insensibility and unconsciousness. Author(s): Terlo, E. M. C.
Chapter: 15 (Page no: 229) The importance of good pre-slaughter handling to improve meat quality in cattle, pigs, sheep and poultry. Author(s): Grandin, T.
Chapter: 16 (Page no: 245) The use of abattoir data to provide information on the welfare of livestock and poultry on the farm and during transport. Author(s): Grandin, T. Cockram, M.
Chapter: 17 (Page no: 279) Approaches to legislation and enforcement to minimize welfare issues associated with slaughter. Author(s): Cockram, M.
Chapter: 18 (Page no: 298) Ethical issues: introduction to chapters 18a-e. Author(s): Grandin, T.

Chapter details

  • Author Affiliation
  • Department of Animal Science, Colorado State University, Fort Collins, Colorado, USA.
  • Year of Publication
  • 2020
  • ISBN
  • 9781789240573
  • Record Number
  • 20203234029