Journal articles on the topic 'Stunning/slaughtering method'
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Arshad, Muhammad Sajid, Urooj Khan, and Waseem Khalid. "Customary Slaughtering Methods and their Comparison with Islamic Slaughtering (Zabiha) - The Review." Indonesian Journal of Interdisciplinary Islamic Studies 5, no. 2 (March 27, 2022): 65–89. http://dx.doi.org/10.20885/ijiis.vol.5.iss2.art4.
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This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name of Allah. The review framed the documentations of some researches, which clearly reveal that stunning, ritual kosher and jhatka slaughtering cause poor meat quality, highly prone to bacterial attacks, congestion of meat, reduction in shelf life, as well as more the suffering of animal which is clearly against the animal welfare as claimed by some antagonist lobbyists.
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Saputro, Eko. "STUNNING: IS IT HALAL FOR PRE-SLAUGHTERING HALAL ANIMALS?" Jurnal Kewidyaiswaraan 6, no. 2 (December 7, 2021): 128–44. http://dx.doi.org/10.56971/jwi.v6i2.149.
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The world's Muslim population has exceeded two billion people, the terms and conditions of halal meat for the Muslim community are of great importance both ethically and economically. Since 1976, the Indonesian Ulema Council (ajelis Ulama Indonesi, MUI) has legalized the method of stunning pre-slaughter of halal animals through an MUI Fatwa dated 24 Shawwal 1396 H / October 18, 1976. with the doctrines of the Prophet Muhammad SAW and meet the requirements of the provisions of the Shari'a and the law is legal and halal (lawful), and therefore, it is hoped that the Muslims will not doubt it. However, it has not been explained in the fatwa regarding the various methods and existing stunning equipment that meet the halal requirements for the halal slaughter of various halal animals. This has sparked debate among Muslims as well as animal welfare activists. A very important and critical operation at the abattoir is the transformation of a halal animal into a healthy piece of halal meat for human consumption through a ritual process of halal slaughter. This article does not discuss the debate about halal slaughter without stunning being inhumane or slaughter with stunning being controversial from an Islamic point of view. This article discusses the slaughter, stunning and welfare of animals by considering the requirements of Islamic law and animal welfare laws. From the point of view of animal welfare standards, a number of issues have been raised regarding halal slaughter without stunning, in particular, regarding the stress-required laying method and unconscious latency. This paper discusses various methods of halal pre-slaughter stunning stunning various halal animals that have been permitted by Islamic authorities.
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Al-Shammari, Karrar Imad Abdulsahib. "A Review of the Halal Poultry Slaughtering from Welfare and Legal Perspectives: Analysis of Research Results." Studia Iuridica Lublinensia 30, no. 3 (September 16, 2021): 11–27. http://dx.doi.org/10.17951/sil.2021.30.3.11-27.
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The subject of halal slaughtering is one of the most widely discussed issues of animal cruelty and animal welfare in the public sphere. The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim majority countries especially with respect to interpreting the use of stunning in animals. The electrical stunning is the cheapest, easiest, safest, and most suitable method for slaughtering that is widespread and developed. However, stunning on head of poultry before being slaughtered is a controversial aspect among the Islamic sects due to regulations of the European Union and some other countries. The current review highlights the instructions of halal slaughtering, legal legislation, and the effect of this global practice on poultry welfare and the quality of produced meat.
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Aḥmad, Nabil, and Haroon ur Rasheed. "ذبح سے پہلے عمل تدویخ اور معاصر فقہی تحقیقات." Journal of Islamic and Religious Studies 2, no. 2 (February 8, 2020): 49–64. http://dx.doi.org/10.36476/jirs.2:2.12.2017.04.
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Stunning is the process of rendering animals immobile or unconscious, with or without killing the animal, when or immediately prior to slaughtering them for food. In modern slaughterhouses a variety of stunning methods are used on livestock. Methods include: Electrical stunning, Gas stunning, Percussive stunning. There are three opinions of Islamic scholars about stunning. Those scholars; who do not allow stunning at all; are of the view that the method of rendering animals unconscious before slaughter is against the shairah method and Sunnah, and it is Makrooh e Teḥreemi. Before slaughtering, if an animal died due to stunning, then that animal is carcass and is not allowed to be eaten. But, if before slaughter, ḥayat e Mustaqirrah is present in animal and it is slaughtered in that condition then it is permissible to eat it. Certain scholars allow stunning in certain situations with some terms and conditions. The decisions of Mjam e Faqhiyyah of modern age are also based on conditional permission. Moreover, Mufti Muḥammad Taqi Usmani, Dr. Wahabah Zoḥaili and Abdul Aziz Bin Baaz agree with conditional permission, while some other scholars allow all types of stunning without any condition; Mufti Muḥammad Abduho and his pupil Allamah Rasheed Raza Miṣri agree with later opinion.
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de la Rosa, Ignacio, Pedro L. Castro, and Rafael Ginés. "Twenty Years of Research in Seabass and Seabream Welfare during Slaughter." Animals 11, no. 8 (July 22, 2021): 2164. http://dx.doi.org/10.3390/ani11082164.
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The behavioural responses of fish to a stressful situation must be considered an adverse reaction caused by the perception of pain. Consequently, the handling prior to stunning and the immediacy of loss consciousness following stunning are the aspects to take into account during the slaughtering process. The most common commercial stunning method in seabream and seabass is based on hypothermia, but other methods such as electrical stunning, carbon dioxide narcosis or anaesthetic with clove oil, are discussed in relation to the time to reach the unconsciousness stage and some welfare indicators. Although seawater plus ice slurry is currently accepted in some guidelines of fish welfare well practices at slaughter, it cannot be considered completely adequate due to the deferred speed at which cause loss of consciousness. New methods of incorporating some kind of anaesthetic in the stunning tank could be a solution to minimize the impact on the welfare of seabass and seabream at slaughtering.
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Barrasso, Roberta, Vincenzo Tufarelli, Edmondo Ceci, Francesco Luposella, and Giancarlo Bozzo. "Evaluation of the Lambs’ State of Consciousness Signs during Halal and Traditional Slaughtering." Agriculture 10, no. 11 (November 19, 2020): 557. http://dx.doi.org/10.3390/agriculture10110557.
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The aim of this study was to evaluate the persistence of two signs of consciousness (rhythmic breathing and corneal reflex) in lambs slaughtered according to the traditional method and Halal ritual rite. A total of 240 lambs were examined and divided into two equal groups (n = 120 each). Lambs of group A were subjected to the stunning phase by the action of an electric current on the brain, while lambs of group B were slaughtered according to the religious Halal method without prior stunning. Rhythmic breathing (RB) and corneal reflex (CR) were used as indicators of prolonged brain function, and their evaluation was carried out by the operators in three subsequent steps at 15 s, 30 s, and 90 s post-bleeding, respectively. The stunning of the lambs reduced the animal’s state of consciousness and, consequently, reduced suffering, pain, and distress. Indeed, the lambs of group B showed longer duration consciousness than the animals stunned by electrodes. The permanence of the reflexes in Halal slaughter could be reduced by introducing a reversible stunning method to make the animal temporarily unconscious. Moreover, given that our results revealed consciousness also after 90 s post-cut, the assessment of the animal’s state of consciousness in wider time intervals than those commonly used is recommended.
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Bostami, A. B. M. Rubayet, Hong-Seok Mun, and Chul-Ju Yang. "Longissimus dorsi Muscle’s Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness." Foods 12, no. 5 (February 22, 2023): 928. http://dx.doi.org/10.3390/foods12050928.
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Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle’s proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean Hanwoo finishing cattle (KHFC). Twenty-four KHFC (three replications of four animals per replicate) were slaughtered following two methods: (1) SSUC: slaughtering by applying captive bolt stunning, brain disruption, and neck cutting with the animal in an unconscious state; and (2) SSCS: slaughtering by applying captive bolt stunning, without brain disruption, and neck cutting with the animal in a conscious state. General carcass traits, proximate composition (exempting higher ash content), and cholesterol content of the Longissimus dorsi muscle did not differ between slaughter treatments (SSCS vs. SSUS) (p > 0.05). The total SFA, UFA, PUFA, and MUFA values did not change for those subjected to different slaughtering types; however, some particular SFA values, namely lauric, myristic, and myristoleic acid, were diminished for the SSCS method as compared with the SSUC method (p < 0.05). The Longissimus dorsi muscle’s pH value was elevated (p < 0.05), the microbial population tended to be diminished (p < 0.10), and the TBARS value was suppressed for the SSCS method relative to that of the SSUC method during 2 weeks of storage (p < 0.05). Thus, compared with the SSUC method, the SSCS method ensured splendid storage quality with some positive influence on the proximate composition (total ash content) and fatty acid profile (some specific saturated fatty acids) of the Longissimus dorsi muscle of KHFC.
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Joseph, J. K. "CATTLE SLAUGHTERING AND POSTMORTEM HANDLING PRACTICES IN SELECTED NIGERIA CITIES." Nigerian Journal of Animal Production 26 (March 11, 2021): 106–10. http://dx.doi.org/10.51791/njap.v26i1.3028.
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Cattle slaughtering and postmortem handing practices in Nigerian abattoris and markets were investigated. The study revaled poor pre- and post slaughter handling of cattle and carcass. The abattoirs were inadequately were inadequately equipped and maintained. The abbattors were characterized by lack of running tap water and proper waste disposal facilities. A critical assessment of the slaughtering process in the abattoirs when compared with the standard method showed a total absence of stunning (necessary for humance slaughtering) and aging or ripening (Which enhances tenderness and juiciness of meat) unit operations. The beef marketing chain was also found to be poorly organized and managed with associated poor preservation and storage facilities. Suggestions for improvement were also discussed.
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Sabow, A. B., Y. M. Goh, I. Zulkifli, M. Z. Ab Kadir, U. Kaka, K. D. Adeyemi, A. A. Abubakar, J. C. Imlan, M. Ebrahimi, and A. Q. Sazili. "Electroencephalographic and blood parameters changes in anaesthetised goats subjected to slaughter without stunning and slaughter following different electrical stunning methods." Animal Production Science 59, no. 5 (2019): 849. http://dx.doi.org/10.1071/an17486.
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Electrical stunning is the most widely used stunning method for sheep and goats. Because low frequency head-to-back electrical stunning induces cardiac arrest, it is non-compliant with halal requirements. In addition, conventional head-only electrical stunning method can have adverse effects on carcass and meat quality. To address these issues high-frequency electrical stunning systems were developed. High frequency head-to-back removes the potential for pain and distress compared with non-stunned slaughter and does not induce cardiac arrest like low frequency head-to-back stunning making it appropriate for halal. However, this claim is yet to be proven through a comprehensive neurophysiological study. Thus, the present study examined the effects of different pre-slaughter electrical stunning methods and slaughter without stunning on electroencephalographic and blood biochemistry changes. Thirty-two male Boer crossbred bucks were distributed into four groups of eight animals each and subjected to slaughter without stunning (SWS), low frequency head-only (LFHO) and low frequency head-to-back (LFHB) or high frequency head-to-back electrical stunning (HFHB). Slaughtering of animals with or without stunning was performed under minimal anaesthesia. Based on electroencephalograph results, at slaughter, the SWS animals showed an increase in brain electrical activity, which is consistent with the presence of post slaughter noxious sensory input associated with tissue damage. Meanwhile the electroencephalograph activities decreased immediately after application of electrical stunning in all animals, suggesting that they were insensible to pain during and after the neck cut. Electrical brain activities for goats subjected to HFHB were comparable to those for LFHO and those for LFHB. The percentage of animals that exhibited severe clonic activity was significantly lower after LFHB or HFHB stunning compared with LFHO. The concentrations of catecholamines and hyperglycemia in electrically stunned goats were higher compared with those from SWS. It was observed that LFHB caused cardiac arrest in all goats whereas all HFHB goats had no cardiac arrest. High frequency head-to-back electrical stunning may be an improvement on non-stunned slaughter and has advantages for meat quality. However, stunning effectiveness after head-to-back electrical stunning with high frequencies needs to be evaluated under industrial conditions before any recommendation is given.
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Zulkifli, I., Z. Wakiman, A. Q. Sazili, Y. M. Goh, A. Jalila, Z. Zunita, and E. A. Awad. "Effect of shackling, electrical stunning and halal slaughtering method on stress-linked hormones in broilers." South African Journal of Animal Science 49, no. 3 (June 25, 2019): 598. http://dx.doi.org/10.4314/sajas.v49i3.20.
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Sionek, Barbara, and Wiesław Przybylski. "3. The Impact of Ante- and Post-Mortem Factors on the Incidence of Pork Defective Meat – A Review." Annals of Animal Science 16, no. 2 (April 1, 2016): 333–45. http://dx.doi.org/10.1515/aoas-2015-0086.
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Abstract The occurrence of defective meat depends on factors affecting meat quality at the various stages of meat production. Defective meat has a broad definition and includes any property of meat that will dissatisfy end-users. For consumers the main meat quality features are colour, taste and texture (tenderness and juiciness). For processors and butchers very important are technological quality features: water holding capacity, pH, content of connective tissue, fat and protein. The functionality of defective meat is limited. The risk of incidence of defective meat is a result of the combination of ante-mortem and post-mortem factors. The ante-mortem factors are linked with the procedure at the lairage, the slaughtering factors, such as the method of stunning, and the post-mortem factors, including processing of meat carcasses. The ante-mortem factors such as genotype, gender, breeding conditions, nutrition, transport conditions, stress, weather conditions and the methods of slaughter are considered of primary importance for the quality of pork. It is estimated that 40% of meat defects are due to the procedure at the lairage. The impact of stressors causes a loss of weight of the pigs, contributes, in extreme cases, to the death of porkers, increases the risk of incidence of defective meat. Mixing animals from different herds is the cause of stress which leads to aggression and fights between animals. Limiting the stress factors is essential for improving the quality of pork. The applied stunning method affects the quality of meat. Physical stress during electrical stunning is associated with risk of an accelerated post-mortem glycolysis, contributing to the rapid decrease in pH. In comparison with the electrical method, stunning with carbon dioxide causes less stress in swine. In order to reduce the occurrence of defective meat, bleeding should be carried out as soon as possible directly after stunning. Deterioration of the quality of meat in the production chain can occur at any stage and is most often associated with the lack of compliance with the standards. The studies on the improvement of livestock breeding, transport and marketing carried out over a number of years contributed to the introduction of international standards and, consequently, to the reduction of quality and quantity losses in pork.
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SOYCAN ÖNENÇ, Sibel, and Mürsel ÖZDOĞAN. "Relationship Between Meat Quality and Animal Nutrition." Hayvansal Üretim 63, no. 1 (July 1, 2022): 67–74. http://dx.doi.org/10.29185/hayuretim.756528.
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The present review asessessed meat quality taking into account complex and multivariate qualities including meat production. Production conditions; however, consist of management system, breeding, genotype, feeding, holding and stunning before slaughtering, method of slaughter, cooling and storing conditions. Meat quality changes depending on many factors such as feed, level of feeding, weaning age, castration, slautering age, etc. Today, animal nutritionists have developed new nutrition strategies to improve meat quality by changing the feed composition of poultry and small/large ruminant. Also, animal nutrition can affect gene expression in the animal via epigenetic effects varying the differentiation and proliferation of adipose cells. Scientists can use different feedstuffs to modulate the expression of target genes and increase meat quality.
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BOARU, Anca, Dănuț STRUȚI, and Bogdan GEORGESCU. "Guidelines and Implications of Fish Slaughtering in the Ensuring of Welfare and Product Quality." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 1, no. 79 (May 11, 2022): 1. http://dx.doi.org/10.15835/10.15835/buasvmcn-asb:2021.0011.
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The constant and accelerated increase of world fish production through the expansion of fisheries and the development of aquaculture has also generated a higher interest in animal welfare. In the present, is proven that the fish welfare is a factor that influences the quality of the product and the practices of capture and slaughter, which can compromise these attributes. The harvesting and suppressing life methods give to the biochemical processes of fish meat some particularities, as a result of the stressor to which it is subjected by tracking, agglomeration, space restriction and asphyxiation. In the view of all, it is important to correctly identify procedures that improve both the welfare of the fish and the quality of the product. In this review, there are highlighted some of the stunning and slaughter methods of fish used in the aquaculture or capture fisheries, focusing on the human agreed standards and international organizations. There are recommendations in this sense for operations prior to slaughter and the possibility of developing and implementing new methods, by country and species of fish. In this sense, the brain puncture stands out as a more humane method of slaughtering fish, which also improves the quality of the product.
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Brantz, Dorothee. "Stunning Bodies: Animal Slaughter, Judaism, and the Meaning of Humanity in Imperial Germany." Central European History 35, no. 2 (June 2002): 167–93. http://dx.doi.org/10.1163/15691610260420656.
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In 1886, the National Association of Animal Protection Societies petitioned the German Reichstag to protest “the deplorable state of affairs surrounding the method of slaughtering, the role of the butcher, and finally the demoralizing effect that the sight of this albeit necessary killing of livestock must have, particularly on the youth.” Calling for a nationwide law to prohibit the killing of livestock without prior stunning, animal protectionists insisted that only nationwide state intervention could alleviate the widespread problems with slaughter, which, by extension, would guarantee the advancement of humanity. Yet, butchers and Jewish communities vehemently disagreed and in more than two thousand counterpetitions, they appealed to the Reichstag to refrain from proposing such a law. Why did a relatively minor issue like the slaughter of livestock spark so much controversy, and, more importantly, why did it become such a politicized agenda when it was deliberated in the Reichstag in 1887 and again in 1899?
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Alam, Muhammad Shahbubul, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Inho Hwang, and Kuk-Hwan Seol. "Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits." Animals 12, no. 22 (November 15, 2022): 3155. http://dx.doi.org/10.3390/ani12223155.
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The objectives of this study were to elucidate the effect of different high-concentration levels of inert gases (Ar and N2) on heme-pigment solutions and on the color of the blood, meat, and small intestine of rabbits; and to figure out the proper concentration level of inert gas (Ar or N2) for the complete stunning of the rabbit. To observe the changing of color attributes, a research study was conducted in the abattoir of the National Institute of Animal Science (NIAS), RDA, Korea. This experiment had 2 parts, i) A trial on heme-pigment solutions (hemoglobin and myoglobin solution) was conducted in a gas chamber with different high-concentration levels of carbon dioxide, argon, nitrogen, and normal air; and (ii) a rabbit experiment was conducted—stunning with different high-concentration levels of carbon dioxide, argon, nitrogen, and the Halal method (non-stunning). A small-size digital gas chamber was used for this experiment (size: width 850 mm × depth 1350 mm). Artificial hemoglobin (Hb) and myoglobin (Mb) solutions were created from “porcine hemoglobin lyophilized powder” and “equine skeletal muscle myoglobin lyophilized powder,” respectively. In the heme-pigment solutions trial, 10 treatments were used: (i) 80% carbon dioxide (T1), (ii) 85% carbon dioxide (T2), (iii) 90% carbon dioxide (T3), (iv) 80% argon (T4), (v) 85% argon (T5), (vi) 90% argon (T6), (vii) 80% nitogen (T7), (viii) 85% nitogen (T8), (ix) 90% nitogen (T9), and (x) normal air (T10). Heme-pigment solutions (both Hb and Mb) were exposed with each treatment for four separate durations of time (30 s, 1 min, 2 min, and 4 min); and every sample (Hb and Mb) was exposed during each duration of time for 10 times (n = 10). In the rabbit experiment, seven treatments were used (i) 85% carbon dioxide (T1), (ii) 90% carbon dioxide (T2), (iii) 85% argon (T3), (iv) 90% argon (T4), (v) 96% nitrogen (T5), (vi) 98% nitogen (T6), and (vii) the Halal method (non-stunning) (T7). Forty-two rabbits (mixed-breed) were collected from the nearest commercial farm and randomly selected for a treatment group (n = 6). The average body weight was 2.3 kg. For stunning, each individual rabbit was separately kept in a gas chamber, after which each specific gas was used to fulfill the desired level in the pit. After reaching the desired level of concentration, rabbits were stunned within a very short time. It was observed that the time required for stunning in the T1, T2, T3, T4, T5 and T6 treatment was 79 - 82, 68 -73, 97 - 103, 88 -91, 164 - 173, and 108 -115 s, respectively. In the case of the Halal method (non-stunning), as per the rules of Islam, rabbits were slaughtered without stunning. After slaughtering, in all treatments, the blood, meat, and small intestine of each animal were collected carefully and kept in a cool room in which the temperature was −2 °C, and after 24 h, the color attributes—lightness (L*), redness (a*), and yellowness (b*)—were measured via a Chroma Meter. It was found that in both experiments (trial on heme-pigment solutions and rabbit stunning), the color values (L*, a* and b*) showed a significant difference (p < 0.05) among the treatment groups. The CO2-treated groups showed high redness (a*) and low lightness (L*) and yellowness (b*), which indicated a dark-red color, and N2-treated groups showed high lightness (L*) and yellowness (b*) and low redness (a*), which implied a bright-red color. The effect of the Ar was in between the CO2- and N2-treated groups. These phenomena were observed both in the heme-pigment solutions (Hb and Mb) and in the blood, meat, and small intestine of the rabbits. N2-stunned animals fulfill the fundamental desire of consumers to purchase bright red-colored fresh meat. Therefore, in view of color attributes, consumer satisfaction, and animal welfare, N2 gas can be thought of as a valuable alternative to stunning. Considering the time required for complete stunning and desirable color attributes, a 98% concentration of N2 is best for rabbit stunning. As such, it could be used as a better option for the gas stunning of animals.
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Bergeaud-Blackler, Florence, Ari Z. Zivotofsky, and Mara Miele. "Knowledge and Attitudes of European Kosher Consumers as Revealed through Focus Groups." Society & Animals 21, no. 5 (2013): 425–42. http://dx.doi.org/10.1163/15685306-12341309.
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Abstract There is a very small, yet important minority within the community of European Union kosher consumers. There is a great deal of research regarding objective aspects of the kosher religious as well as civil laws and their implementation, but comparatively little research about the subjective attitudes, opinions, and concerns of those who actually purchase and consume kosher food. Such information can be important for a variety of interested parties including suppliers, distributors, regulatory agencies, legislators, and certifying agencies as well as religious authorities. We collected relevant data by organizing hour-long Focus Groups (FG) in five European cities and a suburb of Tel Aviv. The FG addressed consumer attitudes related to shopping practices, commitment, trust, and certification as well as their knowledge and opinions regarding nonhuman animal welfare as it relates to shechita (kosher slaughter) and knowledge of the issue of stunning animals at the time of killing. One of the significant findings was a high level of secularization among Jews that translates to a low level of commitment to eating kosher. But this was accompanied by assertions that eating kosher was an important religious obligation and complaints of low availability and high cost. There was a strong feeling, even among those less committed to eating kosher, that shechita was the preferred method of slaughtering an animal (more animal friendly) and a strong suspicion of anti-Semitism as a motivation for any attempt to impose a stunning obligation.
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Lerner, Pablo, and Alfredo Mordechai Rabello. "The Prohibition of Ritual Slaughtering (Kosher Shechita and Halal) and Freedom of Religion of Minorities." Journal of Law and Religion 22, no. 1 (2006): 1–62. http://dx.doi.org/10.1017/s0748081400003210.
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The statutory prohibition against ritual slaughter, which does not stun the animal prior to slaughter, as required in most Western nations, poses a significant challenge for the international right to freedom of religion or belief in European nation-states. This prohibition is important not only in Europe, or because of the prohibition itself, but because it implicates the legal status of two minority religious communities in these nation-states, those of Judaism and Islam. Some animal rights advocates have objected to ritual slaughter without stunning because, in their view, it causes needless suffering by the animal, and they have been successful in getting their views enacted into law in a number of European countries. Indeed, some countries prohibit ritual slaughtering altogether, as we shall discuss below.This paper argues that the right to freedom of religion or belief requires nation-states to respect the rights of religious minorities that engage in ritual slaughter, even if they recognize the importance of avoiding unnecessary suffering of animals. Following a review of the legal status of animals in rights discourse generally, we will show why the prohibition of ritual slaughter needlessly results in discrimination against religious minorities, and why it is important that nation-states attempting to reduce animal suffering more clearly specify realistic alternatives for avoiding such suffering that are compatible with current religious mandates about animal slaughter. We will also consider whether the alternative of importing kosher orhalalmeat in place of ritual slaughtering, proposed by some nation-states as a method of alleviating the harm to religious minorities, is an effective and fair alternative.
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Song, Dong-Heon, Shahbubul Muhammad Alam, Jeong-Ah Lee, Van Ba Hoa, Sun Moon Kang, Hyoun Wook Kim, JinJoo Jeon, Hwan Ku Kang, Soo-Hyun Cho, and Kuk-Hwan Seol. "Effect of Halal and Conventional Slaughtering Method with CO2 and N2 Gas Stunning on Physicochemical Traits of Chicken Breast Muscle and Small Intestine." Korean Journal of Poultry Science 49, no. 1 (March 2022): 1–8. http://dx.doi.org/10.5536/kjps.2022.49.1.1.
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Callaghan, G. E., M. H. Anil, J. L. McKinstry, and A. V. Fisher. "Arterial blood supply to the head of red deer." Proceedings of the British Society of Animal Science 1995 (March 1995): 202. http://dx.doi.org/10.1017/s1752756200591960.
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Continuation of arterial blood supply to the head following slaughter of certain ruminant meat animal species can lead to delays in loss of sensibility and present welfare problems. This sometimes occurs in cattle due to an anastomosis linking the vertebral arteries to the carotid rete. The arterial supply to the head of the ox was found to differ from that of the sheep. In the ox the vertebral arteries can supply blood to the carotid rete via the basi-occipital plexus (Baldwin and Bell, 1963). This additional anastomosis means that there is still a potential blood supply to the head after the carotids have been severed by neck sticking Anil et al, 1995). Blood clots on the severed carotid arteries following neck sticking can occur in up to 40% of cases to varying degrees and sometimes lead to occlusions for a number of reasons. This phenomenon of carotid occlusion means the occipital-vertebral anastomosis and the vertebral-carotid rete anastomosis take on more importance when neck sticking is used. This is especially true for religious slaughter and neck sticking where electrical stunning is used. It is not clear whether such an anastomosis exists in the head of red deer. The traditional and still legal method of slaughter of farmed deer is by head shot in the field, however, there has been an increase in the number of deer being culled in abattoirs. In addition, there have been recent suggestions that religious slaughter without stunning may be initiated in the U.K. abattoirs. This possibility and and the increased number of abattoirs slaughtering deer have prompted this study to look at the arterial blood supply in the head of the deer. This increase combined with the problems of arterial supply found in cattle has prompted this study.
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Callaghan, G. E., M. H. Anil, J. L. McKinstry, and A. V. Fisher. "Arterial blood supply to the head of red deer." Proceedings of the British Society of Animal Science 1995 (March 1995): 202. http://dx.doi.org/10.1017/s0308229600029676.
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Continuation of arterial blood supply to the head following slaughter of certain ruminant meat animal species can lead to delays in loss of sensibility and present welfare problems. This sometimes occurs in cattle due to an anastomosis linking the vertebral arteries to the carotid rete. The arterial supply to the head of the ox was found to differ from that of the sheep. In the ox the vertebral arteries can supply blood to the carotid rete via the basi-occipital plexus (Baldwin and Bell, 1963). This additional anastomosis means that there is still a potential blood supply to the head after the carotids have been severed by neck sticking Anil et al, 1995). Blood clots on the severed carotid arteries following neck sticking can occur in up to 40% of cases to varying degrees and sometimes lead to occlusions for a number of reasons. This phenomenon of carotid occlusion means the occipital-vertebral anastomosis and the vertebral-carotid rete anastomosis take on more importance when neck sticking is used. This is especially true for religious slaughter and neck sticking where electrical stunning is used. It is not clear whether such an anastomosis exists in the head of red deer. The traditional and still legal method of slaughter of farmed deer is by head shot in the field, however, there has been an increase in the number of deer being culled in abattoirs. In addition, there have been recent suggestions that religious slaughter without stunning may be initiated in the U.K. abattoirs. This possibility and and the increased number of abattoirs slaughtering deer have prompted this study to look at the arterial blood supply in the head of the deer. This increase combined with the problems of arterial supply found in cattle has prompted this study.
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Libanori, Maria Clara, Rafaela de Paula Casado, Paulo Fernandes Marcusso, and Marília Cristina Sola. "Contradictions and challenges of fish slaughter in Brazil." Veterinária Notícias 26, no. 2 (November 18, 2020): 13. http://dx.doi.org/10.14393/vtn-v26n2-2020-46732.
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Fish farming is an extremely important activity for the Brazilianmarket since it is currently on the rise. In order to obtain high-qualityproducts, some care is necessary from the breeding, involving facilities,adequate feeding, handling, harvesting, slaughtering, and packaging. Inthe fish farming chain, one of the most important moments is theslaughtering, because it is when the product undergoes modifications thatinterfere in its final quality, considering appearance, odor, texture, andpalatability. In the Regulation of Industrial and Sanitary Inspection ofProducts of Animal Origin (RIISPOA), there is little information thatrefers to the slaughter of fish, mainly about the appropriate way to beperformed, and the Normative Instruction No. 3 of the Ministry ofAgriculture, Livestock and Supply (MAPA) of January 17, 2000,determines the standardization of stunning methods to humane slaughterin various animal species, except for fish. According to this bibliographicalreview, stunning by electrocution, a lethal blow to the head, and the bonemarrow section are the best techniques to be used, but there is still a lackof studies for standardization of methods. For this reason, this workgathers information about fish slaughter, as well as highlights the need forregulation by the relevant bodies.
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Dümen, Emek, and Tolga Kahraman. "Effect of different slaughtering methods on death time of Daglic breed lambs." Veterinarski glasnik 61, no. 1-2 (2007): 99–107. http://dx.doi.org/10.2298/vetgl0702099d.
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In this study, 80 Daglic race, male 8-month-old sheep were used as material. The sheep were seperated in 4 groups. The sheep in the group 1 were slaugthered in horizantal position and non - stunned. The sheep in group 2 were slaughtered in vertical position and non-stunned. The head-only stunning procedure was applied to the third group and the sheep were stunned in horizantal position. Group 4 sheep were slaughtered in vertical position after the head-only stunning procedure was applied. According to the obtained results, bleeding time, total blood amount, live weight ,and percent of total blood parameters were significantly different among the groups. It is important to apply stunning applications for the welfare of the slaughtering farm animals. Also, the quality of meat and its products is directly related with the bleeding time and total amount of bleeding parameters.
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Dobeic, Martin. "Religious slaughter in European union - Short review." Meso 20, no. 6 (2018): 529–37. http://dx.doi.org/10.31727/m.20.6.1.
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The aim of this paper was to review current religious slaugtering processes and dillemas in EU. Stunning of animals before slaughter is a legally prescribed requirement in the EU intended to reach animal unconsciousness so that slaughter does not cause anxiety, pain, suffering or distress. In some European Union countries, religious slaughter is exceptionally allowed without stunning. Animals intended for religious slaughter must be healthy and undamaged. In order to meet these requirements, religious slaughtering in the EU is being implemented only in allowed and approved slaughterhouses. Slaughter can only be performed by authorized and educated operators. Regarding religious slaughter, there are many dilemmas in the EU about whether this methods of slaughter causes additional suffering of animals. Insofar as Muslim slaughter in some cases allows some methods of the preslaughter stunning, Jewish slaughter does not allow any stunning. Therefore, it is necessary to take into account the fact that in the future, it will be necessary to examine alternative stunning methods which will ensure the integrity of live animals before bleeding. At the same time, it is necessary to harmonize the guidelines for a harmonized procedures of handling animals before and after slaughtering and certifying of the meat originating from religious slaughter in order not to mislead consumers.
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Borzuta, Karol, Dariusz Lisiak, Piotr Janiszewski, and Eugenia Grześkowiak. "The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review." Annals of Animal Science 19, no. 4 (October 1, 2019): 857–73. http://dx.doi.org/10.2478/aoas-2019-0039.
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AbstractThe aim of the paper was a review of the scientific achievements in physiological stunning and slaughtering mechanisms, control methods of consciousness and their effect on meat quality. Special attention was paid to neurophysiological phenomena that accompany the process of depriving consciousness before animal deaths using mechanical, electrical and gas stunning methods. These mechanisms are associated with cerebral hypoxia or ischemia or depolarization, acidification and the destruction of cerebral neurons. Such effects can be caused by shock waves, bleeding, electric fields, reduction or arrest of the circulation of blood in the brain, high CO2 level or low O2 level in inhaled air or by the mechanical damage of neurons. Some of the stunning methods cause immediate and some gradual consciousness loss. An important factor in the animals’ slaughtering process is the estimation of their consciousness level before bleeding. The indicators of consciousness during mechanical, electrical and gas stunning are discussed within this paper. It is pointed out that at least 2 indicators should be used when estimating animals’ consciousness after stunning, e.g. phonic and clonic limb movements and lack of breathing. Ten indicators to control the consciousness were described. The effect of stunning on meat quality is also discussed. It was found that the impact of this process on the quality is not clear. However, the prevailing view is that electric stunning causes effusions and blood haemorrhages in meat. Whereas gas stunning with a CO2 mixture diminishes the risk of PSE meat. Despite numerous scientific research on the slaughter process there is still deficiency in knowledge on losing consciousness mechanisms and feeling pain. It might be useful to extend the knowledge concerning neurotransmitters and use of magnetic resonance in future studies.
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Concollato, Anna, Rolf Erik Olsen, Sheyla Cristina Vargas, Antonio Bonelli, Marco Cullere, and Giuliana Parisi. "Effects of stunning/slaughtering methods in rainbow trout (Oncorhynchus mykiss) from death until rigor mortis resolution." Aquaculture 464 (November 2016): 74–79. http://dx.doi.org/10.1016/j.aquaculture.2016.06.009.
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Bouwsema, JA, and JA Lines. "Could low atmospheric pressure stunning (LAPS) be suitable for pig slaughter? A review of available information." Animal Welfare 28, no. 4 (November 1, 2019): 421–32. http://dx.doi.org/10.7120/09627286.28.4.421.
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Low atmospheric pressure stunning (LAPS) is a slaughter technique which may be less stressful for pigs (Sus scrofa domestica) than current commercial stunning and slaughter methods. The main methods used currently for slaughtering pigs are electric and carbon dioxide stunning, both of which are widely recognised as stressful for pigs. There is currently no published research on the use of LAPS for stunning adult pigs, however there is a significant body of relevant experience from investigations into the effects of low pressure and hypoxia on humans, hypoxia for killing pigs and the use of LAPS for killing poultry, rats and piglets. In this paper, the basic physics and biology of LAPS is briefly reviewed and relevant experience from research with humans, poultry, rats and piglets is presented. On the basis of this information, some initial parameters for LAPS trials with pigs are proposed, potential welfare issues identified and an approach to achieving LAPS at a commercially viable speed is outlined. While the effects of LAPS on pigs is, at present, uncertain, the evidence from research with humans and other animals suggests that healthy, fasted pigs undergoing LAPS are unlikely to suffer from air hunger or from pain. Any pigs suffering from upper respiratory tract disease, tooth decay or excess gas in the alimentary canal may, however, experience pain. A total killing cycle is likely to require 9 to 14 min. To implement LAPS in a commercial, high throughput processing plant will require the use of multiple decompression cylinders. The evidence available suggests that LAPS could be commercially viable for pig slaughter and that for most pigs it will be less stressful than current commercial slaughter methods.
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López-Cánovas, Amanda Esperanza, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas, and Alfonsa García-Ayala. "Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish." Foods 9, no. 12 (November 26, 2020): 1750. http://dx.doi.org/10.3390/foods9121750.
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In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free experience for the fish. Anesthetics included in the ice slurry or in water could decrease this stress and delay the loss of flesh quality. In this work, we analyze the effect of clove oil (CO) nanoencapsulated in β-cyclodextrins (β-CD) (CO + β-CD), incorporated in the stunning bath, on the stress response and the organoleptic attributes of fresh marine and freshwater fish from four economically important fish species: Atlantic salmon, European seabass, Nile tilapia, and Rainbow trout. CO + β-CD reduces the time required to induce anesthesia, independently of water salinity, habitat or water temperature. The plasmatic glucose and cortisol levels decreased in all four species, although the concentrations of CO varied between species. Moreover, plasmatic lactate level differed between the marine and freshwater fish. The use of CO + β-CD extended the shelf life of fish from all the species studied (by 3–7 days). In conclusion, using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish.
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Acerete, L., L. Reig, D. Alvarez, R. Flos, and L. Tort. "Comparison of two stunning/slaughtering methods on stress response and quality indicators of European sea bass (Dicentrarchus labrax)." Aquaculture 287, no. 1-2 (February 2009): 139–44. http://dx.doi.org/10.1016/j.aquaculture.2008.10.012.
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Concollato, Anna, Antonella Dalle Zotte, Sheyla C. Vargas, Marco Cullere, Giulia Secci, and Giuliana Parisi. "Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss )." Journal of the Science of Food and Agriculture 99, no. 2 (August 13, 2018): 613–19. http://dx.doi.org/10.1002/jsfa.9222.
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Rama, Vlora, Elena Joshevska, and Vesna Karapetkovska Hristova. "MODERN CATTLE SLAUGHTERING TECHNOLOGY AND ITS MEAT QUALITY." Knowledge International Journal 34, no. 3 (October 4, 2019): 667–71. http://dx.doi.org/10.35120/kij3403667r.
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Slaughter technology has changed dramatically over the past 30 years. Methods of handling the alive animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological advancement. The primary factors driving changes in these technical aspects of cattle slaughter have been to increase efficiency of commercial operations and the improvement of carcass and meat quality. This research has been done with the aim of identifying the quality of meat, chemical composition and nutritional value of meat from animals slaughtered with modern technology. During this research we took three samples, at different points of the cattle carcass. Sample points are: 1. Spine; 2. Chest and 3. Thigh. The samples were taken fresh immediately after slaughter, while the distance from industry to laboratory was about 1 hour. The amount for a sample was about 300 gr.The samples were packaged with vacuum to avoid the contamination or any damage. The samples were analyzed in the chemistry laboratory at the Kosovo Food and Veterinary Agency. Samples analysis was made by Food Scan with these parameters: protein, fat, moisture and collagen. Based on the above results, we see that the sample of spine is richer in protein and fat and the sample of chest is richer in moisture. In the sample of thigh, all parameters are lower than in two other samples. Since the Kosovo state doesn't have yet any official regulations for the limits of these parameters, based on the literature we have used, we see that the first sample exceed the value of the fat because by 5.2 it should have up to 4.8 based on the reference values, while the second and third samples exceed the value of moisture because by 74-76 it should have up to 70-73. However, exceeded values are minimal and we can’t say that the meat is of poor quality. At the end of the analysis, we have come to the conclusion that meat samples that we analyzed, although in some cases they had exceeded the limits, but were minimal. This makes us realize that the quality of the meat is good. If, at the end of the analysis, we would result in a concentration of moisture beyond the limits, or any other parameters, in that case we can say that is not good quality of meat.The reason why these three samples were taken for analysis is that we wanted to do the research of the quality of the meat at different points of the cattle carcass because as we know that is difficult to determine the quality of the whole carcass taking just one sample.Many factors may affect the nutritional content of the meat; one of many factors is animal welfare and stress before slaughter. The results obtained give us a conclusion that the animal had no stress before slaughter, animal welfare was respected and the meat is of good quality and has nutritional value.
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Smith, David. "“Cruelty of the Worst Kind”: Religious Slaughter, Xenophobia, and the German Greens." Central European History 40, no. 1 (February 27, 2007): 89–115. http://dx.doi.org/10.1017/s0008938907000295.
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In 1995, before the Leitkultur debate about a hegemonic German culture to which immigrants might aspire, disputes over the wearing of headscarves, and September 11, a federal German court effectively banned Muslims from slaughtering animals without prior stunning. The court ruled that the practice was not required by their religion and was thus not protected by the constitution's guarantee of freedom of religious expression. In January 2002, however, the Federal Constitutional Court ruled that the right to freedom of religious expression and choice of occupation did in fact ensure the entitlement of Germany's Muslims, or at least those responsible for their provision with halal meat, to resume stunningless methods for such ends without the threat of legal action. Religious slaughter has been problematic throughout Germany's history and the reemergence of opposition to it late in the twentieth century was not without precedent. The issue throws up numerous areas for possible examination. But what does it have to do with the Greens and with their positions on animals and human society?
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Milan, Camile, Thamíris Pereira de Moraes, Marina De Mattos Ferrasso, Celina Nunes Ebersol, Amilton Clair Pinto Seixas Neto, Éverton Fagonde da Silva, and Cláudio Dias Timm. "Campylobacter coli in Swine Slaughtering Flowchart and Research of cdt Genes." Acta Scientiae Veterinariae 45, no. 1 (September 14, 2017): 6. http://dx.doi.org/10.22456/1679-9216.80490.
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Background: Campylobacter spp. are among the microorganisms most commonly associated with foodborne disease. Campylobacter spp. isolation from pigs during the slaughter and final products have been reported in several countries, including Brazil. However, very little is known about the sources of contamination in the slaughtering flowchart and how these microorganisms are spread in processing plants. Considering the possibility of the pigs carry Campylobacter spp. since the farm or its products are contaminated in the slaughterhouse, this study had as aim to track Campylobacter spp. in pig slaughtering flowchart to understand the behavior of these pathogens in the production line.Materials, Methods & Results: Forty animals of 10 lots, four from each lot, were followed during slaughter. Stool samples were collected from the floor of each enclosure where the pigs were housed on the farm and immediately after stunning on slaughterhouse. Samples from carcass surface were collected after removal of the animals from scrap machine, after evisceration and before the refrigeration chamber. It was also collected surface samples from jowls and samples from the scalding tank water before and after the passage of animals. The swabs containing samples were plated onto Columbia agar supplemented with activated charcoal, oxygen reduction solution and antibiotics supplement, and incubated at 42°C for 48 h under microaerobic conditions. The colonies which presented with a shiny and moist appearance were analyzed by Gram staining for identification of Campylobacter by morphology, and then tested for catalase and oxidase. The Campylobacter isolates were identified for species C. jejuni or C. coli by PCR. Bands profiles were determined by rep-PCR and used to compare the strains. Campylobacter was isolated from 19 (9.5%) of the 200 pig samples analyzed, seven (36.8%) of the rectum, seven (36.8%) after evisceration and five (26.3%) before the refrigeration chamber. Campylobacter was not isolated from jowls and from scalding tank water. All isolates were C. coliand cdtnegative.Persistence of strains originating from the farm and cross contaminations during the slaughtering flowchart was identified by the analysis of the bands profiles obtained by rep-PCR.Discussion: C. coli was the species of Campylobacter present in the swine intestinal tract and in the swine slaughterhouse. The animals, once contaminated, can carry the microorganism during the stages of the slaughtering flowchart. The farm where the animals came from is an important source of contamination during processing, however cross contamination also plays a relevant role. The evisceration was considered the most critical stage, due to the greater number of isolates obtained after this procedure, what emphasize the importance of the hygienic-sanitary management in this stage. Campylobacter spp. can survive, despite not being able to multiply, in foods at refrigeration temperatures (-1 to 5°C) for one to three weeks. Therefore, the high percentage of isolates obtained from the carcass before the refrigeration chamber may represent a problem, since the contamination of the carcasses that enter in this sector can be maintained until the food reaches the consumer. There was no similarity between strains isolated from different lots, indicating that there were no persistence of strains both in the farm and in the slaughterhouse.
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Friedrich, Markus S., Katrin J. Schiffer, Stefanie Retz, Caroline Stehling, Ingrid Seuß-Baum, and Oliver Hensel. "The Effect of On-Farm Slaughter via Gunshot and Conventional Slaughter on Sensory and Objective Measures of Beef Quality Parameters." Journal of Food Research 4, no. 2 (December 14, 2014): 27. http://dx.doi.org/10.5539/jfr.v4n2p27.
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<p>Beef quality parameters can be negatively affected by pre-slaughter stress. Slaughter via gunshot directly on the pasture appears to be suitable for the reduction of pre-slaughter stress by avoiding stressors such as transportation, lairage and human contact. The effect of slaughtering via gunshot on sensory and objective measures of beef quality parameters for the <em>Musculus longissimus dorsi </em>of Galloway steers was analyzed and compared to conventional slaughter at the abattoir using captive-bolt stunning. The Warner-Bratzler shear force (WBSF) was significantly (P < 0.01) lower for the meat of the animals slaughtered via gunshot (arithmetic mean (AM) gunshot: 4.34 kg; AM captive-bolt pistol: 4.77 kg). However, trained assessors were not able to recognize this difference (P > 0.05). No significant differences (P > 0.05) were observed for cooking loss and the sensory quality evaluation of juiciness. As measured by the WBSF, the meat of the animals slaughtered via gunshot was slightly more tender than was the meat of the animals stunned with a captive-bolt pistol. However, for the cooking loss and sensory evaluations, no effect of the slaughter methods was observed. Nevertheless, this study reveals the potential that slaughter via gunshot provides for the improvement of beef quality.</p>
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Moreira, Lauren Machado, Alana Borges Tavares, Celina Nunes Ebersol, Taís Gonçalves Gonçalves, Helenice Gonzalez de Lima, Natacha Debonim Cereser, and Cláudio Dias Timm. "Holding Pens as Sources of Contamination of Coagulase-Positive Staphylococcus to Pigs Waiting for Slaughter." Acta Scientiae Veterinariae 46, no. 1 (September 6, 2018): 6. http://dx.doi.org/10.22456/1679-9216.84208.
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Background: Coagulase-Positive Staphylococcus (SCP) are important pathogens related to foodborne illness associated with pork consumption. The isolation of SCP from pork products has been reported in several countries, including Brazil. Therefore, the identification of the sources of contamination of the pork products is fundamental to ensure the food safety. Although the animals remain in the holding pens during the pre-slaughter, these facilities have not been studied as a possible source of contamination for pigs. The aim of this study was to determine the importance of holding pens as sources of contamination of SCP to pigs and to identify other sources in the slaughter flowchart.Materials, Methods & Results: It was followed four pigs from ten different lots sent to slaughter. Prior to slaughter, samples were collected from the floors of the holding pens in the slaughterhouse. During slaughter, samples from seven different points were collected: 1) stool from the rectum immediately after stunning; 2) external surface of the carcass after dehairing; 3) internal surface of the carcass after evisceration; 4) external surface of the half-carcass prior to entry into the cold chamber; 5) tongue surface; 6) jowls; and 7) mesenteric lymph nodes. The strains were obtained through microbiological analysis. To compare the similarity between the strains, rep-PCR was performed. Of the ten samples collected in the holding pens, four (40%) were contaminated with SCP. At slaughter, 280 samples were collected and 56 (20%) SCP isolates were obtained. The lymph nodes were the point of greatest isolation (19.6%), followed by the surface of the carcass at the entrance to the cold chamber (17.8%), the rectum after desensitization (16.1%), carcass surface after opening of the abdominal cavity (16.1%), jowls (12.5%), carcass surface after dehairing (8.9%) and tongue surface (8.9%). In the rep-PCR analysis, isolates with indistinguishable band pattern were observed involving both those obtained on the holding pens and at different points in the slaughtering flowchart.Discussion: The holding pens contamination may have occurred due to hygiene failure after leaving lots with pigs harboring SCP. Considering that the recommendation, in view of animal welfare, is to use anti-slip material in the pens floor, it may be difficult to clean this area due to roughness in the concrete, which would allow the microorganisms remain in the place. Some studies have reported the presence of S. aureus in pigs from finishing farms, demonstrating that these animals may be harboring this bacterium in the gastrointestinal tract when sent to slaughter, excreting it in the pens during waiting in the slaughterhouse. Some strains isolated from tongue, rectum and lymph nodes were considered indistinguishable by rep-PCR from the strains isolated from the holding dump, what demonstrate that the holding pens act as an important source of SCP contamination for the pigs that will be slaughtered. The results show that the period in which the animals remain in the holding pens during pre-slaughter is sufficient for the pigs to be contaminated with SCP, the microorganisms to settle in the mesenteric lymph nodes and the animals excrete these bacteria in the feces. The persistence of the contamination to the end products is a possibility, since strains isolated from stool samples were also isolated from other points in the slaughter flowchart, including the carcass. It can be concluded that the holding pens are important sources of SCP contamination for the swine, which once contaminated, can disseminate the microorganism in the slaughter flowchart through the feces, mesenteric lymph nodes and oral cavity. This is the first study in Brazil that shows that the holding pens are important sources of SCP contamination for pigs sent to slaughter.
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Satyaningtijas, Aryani Sismin, Niken Ulupi, Yulvian Sani, Koekoeh Santoso, Elok Budi Retnani, Hera Maheshwari, Desrayni Hanadhita, et al. "Physiological Status of Stunned and Non-Stunned Broilers: Blood Profile, and Brain Histopathology." Jurnal Riset Veteriner Indonesia (Journal of The Indonesian Veterinary Research), November 5, 2020. http://dx.doi.org/10.20956/jrvi.v4i2.10501.
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Stunning method before slaughtering is considered more animal welfare compared to a non-stunning method and also reduces stress levels in broilers. As for the bleed-out efficiency, testing was done indirectly by blood volume measurement which consists of erythrocyte count, leucocyte count, hemoglobin levels, hematocrit values, and erythrocyte index in broilers. Brain histopathology was also carried out to see the effect of electrical stunning towards the brain tissues. The stunning method used is electrical stunning via water bath with the capacity of 146 mAh. The results showed that the stunning method before slaughtering caused smaller number of erythrocytes and hematocrit values, and the brain histopathology showed that stunning causes encephalopathy.
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Barrasso, Roberta, Elisabetta Bonerba, Edmondo Ceci, Rocco Roma, Antonio Alò, Anna Mottola, Patrizia Marchetti, Gaetano Vitale Celano, and Giancarlo Bozzo. "Evaluation of the animal welfare during religious slaughtering." Italian Journal of Food Safety 9, no. 1 (April 1, 2020). http://dx.doi.org/10.4081/ijfs.2020.8387.
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Plasma cortisol and its metabolites are physiological indicators for stress assessment and slaughtering method may affect their levels, playing an important role in the correct acidification of meat. The aim of the study was to determine and compare plasma cortisol values in animals slaughtered using traditional procedures, which include stunning (using captive bolt pistol), with those in animals slaughtered using Halal method, which does not involve stunning. The study was carried out on a total of 60 Charolais male beef cattle of eight months of age, bred in free paddock outdoors. The animals were divided into two experimental groups, each consisting of 30 individuals, on the basis of the slaughtering method, i.e. traditional or Halal, to verify the whole production chain and to ensure that the product conformed to Muslim rules. Plasma cortisol levels (detected by Elisa test) were evaluated at two different times of animal productive life: on the farm, one week before slaughter (T0) and during bleeding (T1). The 30 calves slaughtered after stunning showed plasma cortisol values of 4.06±1.94 and 43.72±12.09 nmol/L, respectively on the farm and during exsanguination. Conversely, the average values found in the 30 calves subjected to ritual slaughter were 3.26±1.01 and 88.81±41.02 nmol/L. The study demonstrated that throughout the animal’s productive life (from pasture to slaughter) the greatest variation between slaughter with and without stunning was observed during bleeding.
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Sara, Ravdna Biret Marja E., Karen Lykke Syse, and Svein Disch Mathiesen. "Precious blood and nourishing offal: past and present slaughtering perspectives in Sámi reindeer pastoralism." Pastoralism 12, no. 1 (April 15, 2022). http://dx.doi.org/10.1186/s13570-021-00224-2.
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AbstractIn the Arctic, indigenous reindeer herding peoples rely on a pastoralist food and knowledge system that supplies them with protein, vitamins, and minerals. Reindeer pastoralism is a product of the interaction between animals’ physical needs, their behaviour, and the skills of the herders. The food systems of Sámi reindeer pastoralists depend on indigenous knowledge about mountain slaughtering. When the first stationary reindeer slaughterhouse opened in Guovdageaidnu (Northern Norway) in 1957, rationalisation of reindeer husbandry and methods of reindeer slaughter took place. Animal welfare and reindeer slaughter within slaughterhouses are well-documented in Norway; the historical knowledge about slaughtering reindeer in the mountains, however, is barely documented and is in danger of being lost. A qualitative study entailing interviews with five Sámi reindeer herders (50–80 years old) from Guovdageaidnu and Varanger explains indigenous, nomadic methods of killing and slaughtering reindeer. The traditional Sámi way of killing reindeer (Sámi: giehtadit) was to pierce the heart with a large knife through the chest (Sámi: mielga), particularly in the pastures close to where the herd grazed to avoid distressing the reindeer before taking their lives. This allowed reindeer herders to use the whole reindeer for food, unlike the practice in stationary slaughterhouses, which merely utilises select muscles for human consumption. Although the Supreme Court of Norway in 2008 ruled that traditional slaughter practice without stunning was illegal, this historical account provides evidence that the giehtadit method was a rational way to kill a reindeer, as bleeding (haemorrhage) in the thorax offers both high-quality blood, offal, and meat for human consumption. We conclude that the traditional Sámi method is based on systematic, complex, and holistic indigenous knowledge and determines the foods reindeer herders eat.
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Ershova, M. M., A. N. Maksimova, E. M. Petrova, and Z. G. Tatarinova. "Veterinary and sanitary examination of deer and horse meat obtained with the traditional slaughter method in Yakutia." Veterinaria i kormlenie, no. 4 (August 2022). http://dx.doi.org/10.30917/att-vk-1814-9588-2022-4-5.
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One of the pressing issues in the Far North region is the problem of traditional slaughter of herding horses at horse farms and domestic reindeer in coral in sub-zero temperatures. To preserve meat of high sanitary quality, we have developed methodological guidelines "Rules for killing deer in corals and horses at horse farms, in the traditional way in relation to the territory of Yakutia." Yakutia has vast areas that are most often used only as agricultural land or pastures for horses, and in the tundra part as pastures for deer. At the same time, the transport and communication scheme in these territories is completely absent. Which, of course, makes it impossible or resource-costly to create a slaughter shop in the tundra or at a remote conebase. The natural-climatic and regional features of horse breeding and reindeer husbandry in the Far North create certain difficulties in organizing slaughter shops for herd horses at horse farms and domestic reindeer in corals. The technology of slaughtering animals at slaughtering sites includes: stunning, slaughter and exsanguination of livestock, skin shooting, separation of the head, lower parts of the limbs, removal of internal organs, separation (sawing) of carcasses into half-ears or quarters, cleaning and weighing. Traditional slaughter of deer in corals and horses in conebases in Yakutia is carried out with the onset of cold weather, when a stable snow cover is formed and the ambient temperature reaches -18?S- 20?S. The purpose of our scientific research was to prove the safety of meat and slaughter products obtained by the traditional method in slaughter sites in the open air. To do this, we set the tasks of conducting a complete veterinary and sanitary study of meat obtained in the traditional way, including environmental indicators.
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Mazzette, Rina, Francesca Piras, Vanessa Agus, Gabriella Porcheddu, Giuseppe Fois, and Simonetta Gianna Consolati. "Hygiene and welfare evaluation of pigs slaughtered in agritourisms." Italian Journal of Food Safety 4, no. 2 (May 28, 2015). http://dx.doi.org/10.4081/ijfs.2015.4580.
Full textAbstract:
The slaughtering procedures at agritourism farms must be carried out in accordance with the general and hygiene requirements of Regulations (EC) No 852 and 853/2004. In addition, regional laws define minimum requirements allowing some flexibility. Piglets and finishing pigs are the most frequently slaughtered animal in Sardinian agritourism farms. The aim of the present survey was to evaluate: the general and hygiene requirements of outbuilding slaughterhouses in agritourisms; the animal welfare indicators; the microbial contamination of piglets and finishing pigs carcasses. Six agritourisms outbuilding slaughterhouses – EU-approved – were investigated. General and hygiene requirements of outbuilding slaughterhouses and animal welfare indicators of 68 piglets and 5 finishing pigs were evaluated by mean of a checklist. The following parameters were determined on 45 piglets and 5 finishing pigs carcasses: i) pH 1 and 24 h after slaughter, and ii) carcass surface microbial contamination by non destructive method (sponge) on the following sampling sites: ham; back (adults); belly; jowl (adults). Aerobic colony count (ACC; ISO 4833:2003), <em>Enterobacteriaceae</em> (EB; ISO 21528-2:2004), <em>Salmonella</em> spp. (ISO 6579:2002), <em>Listeria monocytogenes</em> (ISO 11290-1:1996 and 11290-2:1998) were also tested. All the plants except one have two separate rooms, for clean and dirty zones, stunning and bleeding operations being frequently carried out on open air. The piglet scalding was carried out in hot water bowls, and hair removal by singeing. Animal welfare signs revealed the following aspects: handling: hoisting prior to stunning, vocalizations (41%); stunning: not individual access to box, repeated shocks (4%), mean voltage 135.6 V, mean current for head-only electrical stunning 0.78 A; indicators of not effective stunning: palpebral reflex (24.2%), corneal reflex (12.8%), vocalizations (15.4%); bleeding: conscious and sensitive animal shackling (53.8%). Results of carcass evaluation showed, for piglets and adult pig respectively: i) pH: pH1=6.21±0.25 and 6.18±0.22; pH24=5.66±0.17 and 5.49±0.11; ii) ACC: 4.11±0.64 and 4.63±0.42 (log10 CFU/cm2, mean±standard deviation); iii) <em>Enterobacteriaceae</em> prevalence of 81.6% (2.55±0.80) in piglets and 100% (3.22±0.90) in adults. <em>Salmonella</em> spp. and <em>Listeria monocytogenes</em> were not detected in any of the samples. General requirements of outbuilding slaughterhouses in agritourisms are suitable to produce meat in compliance with hygienic rules, considering the low risk level. Results of <em>Enterobacteriaceae</em> levels of finishing pig carcasses were not in compliance with the EC Regulation No 2073/2005. Training of personnel is compulsory and can improve the stunning and bleeding procedures.
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Riaz, Mian N., Fariha Irshad, Nooran M. Riaz, and Joe M. Regenstein. "Pros and cons of different stunning methods from a Halal perspective: a review." Translational Animal Science 5, no. 4 (October 1, 2021). http://dx.doi.org/10.1093/tas/txab154.
Full textAbstract:
Abstract There has always been a debate about the acceptability of stunning methods for preparing Halal slaughtered meat. Throughout the last few decades, stunning methods have become acceptable for Halal slaughtering due to an increasing majority of Muslim countries issuing Fatwas (religious rulings) that approve of stunning methods for the Halal slaughtering of food animals. With an increasing Muslim population worldwide, Halal meat provision is important for Muslims both economically and ethically. Moreover, there have been concerns regarding traditional Halal slaughter without the use of stunning from the standpoint of the animal’s welfare. This article reviews the different stunning methods available and the associated processing practices, addressing their pros and cons in the commercial production of Halal meat.