Livestock Handling at the Abattoir: Effects on Welfare and Meat Quality

Abstract

Low-stress handling that uses behavioral principles can help reduce bruises and improve meat quality in cattle, pigs, and sheep. Short-term stressors before stunning, such as electric prod use or jamming in the race, may increase Pale, Soft, Exudative meat in pork and reduce tenderness in beef. Longer term stresses may increase Dark, Firm and Dry meat. Continuous assessment of livestock handling practices is recommended. Handlers should be trained to move small groups of livestock. They also need to understand behavioral principles. The most important ones are flight zone and the point of balance at the shoulder. Calm animals will be easier to handle. Simple economical improvements in races and lairages can help facilitate animal movement through the facility. The movement of livestock can often be improved by (1) installation of a light at a dark stun box entrance, (2) moving lamps to reduce reflections on shiny metal, (3) installation of solid shields to prevent incoming animals from seeing people on moving conveyors, (4) redirection of air flow at the stun box entrance, or (5) in elevated conveyor restrainers, use of a false floor to prevent entering animals from seeing the “visual cliff ” effect. Continuous assessment and supervision are required to maintain low-stress handling methods.