Pre-slaughter Management Research Articles

Effect of handling and transport on bruising in sheep sent directly from farms to slaughter

Bruising of sheep results in economic loss to the meat industry and is one indicator of welfare problems associated with pre-slaughter management. This study relates potentially traumatic handling and behavioural events (wool-pull, tail-pull, fall, hit structure, riding, head-butt, other) during loading on farms, unloading and handling at a slaughterhouse, the initial 3 h in the lairage, and conditions during transport, to the occurrence of carcase bruising of 79 groups of sheep (n=2509) transported direct from farms to one of two commercial slaughterhouses.

Pre-Slaughter Handling of Cattle and the Occurrence of Bruising

Bruising of cattle can result in economic loss to the meat industry and is one indicator of welfare problems associated with pre-slaughter management. This study quantified the occurrence of potentially traumatic events (hit gate, hit structure, mounting, fall, slip, butting, horning) during pre-slaughter handling of 350 groups of cattle (n=3296), and carcase bruising of 340 groups (n=3270), slaughtered at two commercial slaughterhouses during 22 working days. The cattle were transported to the slaughterhouses in commercial transporters and farm vehicles and were mainly Limousin, Charolais and Simmental crosses. At slaughterhouse A 124 groups (n=1058) had been transported direct from farms, and 48 groups (n=626) were from markets. At slaughterhouse B 122 groups (n=896) were from farms, and 56 groups (n=716) were from markets.

Pre-Slaughter Handling of Cattle and the Occurrence of Bruising

Bruising of cattle can result in economic loss to the meat industry and is one indicator of welfare problems associated with pre-slaughter management. This study quantified the occurrence of potentially traumatic events (hit gate, hit structure, mounting, fall, slip, butting, horning) during pre-slaughter handling of 350 groups of cattle (n=3296), and carcase bruising of 340 groups (n=3270), slaughtered at two commercial slaughterhouses during 22 working days. The cattle were transported to the slaughterhouses in commercial transporters and farm vehicles and were mainly Limousin, Charolais and Simmental crosses. At slaughterhouse A 124 groups (n=1058) had been transported direct from farms, and 48 groups (n=626) were from markets. At slaughterhouse B 122 groups (n=896) were from farms, and 56 groups (n=716) were from markets.

Effect of handling and transport on bruising in sheep sent directly from farms to slaughter

Bruising of sheep results in economic loss to the meat industry and is one indicator of welfare problems associated with pre-slaughter management. This study relates potentially traumatic handling and behavioural events (wool-pull, tail-pull, fall, hit structure, riding, head-butt, other) during loading on farms, unloading and handling at a slaughterhouse, the initial 3 h in the lairage, and conditions during transport, to the occurrence of carcase bruising of 79 groups of sheep (n=2509) transported direct from farms to one of two commercial slaughterhouses.

Innovation in pre-slaughter handling

Three or four single-file races in parallel leading to multiple stunners would greatly improve the welfare and meat quality of slaughter pigs. This system would avoid stress associated with forcing pigs into a single line at high production speeds. The pigs would move through this system three or four abreast. However some pig handling problems cannot be solved with design changes. Certain genetic lines of pigs are highly excitable. When these pigs are reared in an environment with low stimulation levels, they become extremely agitated and excited during handling. When driven, they balk, turn back and shelter seek within the herd. Environmental enrichment and selective breeding will be required to solve this problem. Toys and extra contact with people reduce excitability. For cattle, there is a need to fully implement design concepts which are already known, such as solid fences and curved races. For sheep, there is a need to continue research by Kilgour on leader sheep and the sheep carousel. The sheep carousel is a rotating platform containing sheep. It attracts approaching sheep into the race. A double-rail restrainer system, where the animal straddles a moving conveyor, is successfully operating in two calf slaughter plants in the U.S.A. Some advantages of this system, compared with existing V restrainer conveyors, include ease of animal entry, quieter riding by the animal and more accurate placement of the stunner because the operator can stand closer to the animal. REFERENCE Grandin, T., 1988. Double rail restrainer conveyor for livestock handling. J. Agric. Eng. Res., 41: 327-338. The Handling, Transport and Pre-Slaughter Management of Farmed Deer T.L. ALEXANDER Minist~ ~Agriculture, Fisheriesand ~ o d ( M A F F ) , S t M a ~ M a n o r , Beverl~(Gt. Britai~ ABSTRACT The sources of breeding stock for the United Kingdom red deer farming industry are the free living population, parks and zoos, and more recently fully stocked farms. Where feasible, field slaughter of >/10 deer from a large group can be carried out humanely by a proficient marksmanThe sources of breeding stock for the United Kingdom red deer farming industry are the free living population, parks and zoos, and more recently fully stocked farms. Where feasible, field slaughter of >/10 deer from a large group can be carried out humanely by a proficient marksman

The handling, transport and pre-slaughter management of farmed deer

The handling, transport and pre-slaughter management of farmed deer

EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES

ABSTRACTThe longissimus and semimembranosus muscles were obtained from 5 carcasses of each of 13 breeds or breed crosses. These carcasses exhibited small and modest degrees of marbling and were obtained from cattle fed on an 85% concentrate ration for the same length of time. Palatability, shear force and cooking loss data were recorded after ovenroasting longissimus and semimembranosus steaks and braising semimembranosus steaks. Roasted longissimus steaks had more desirable (P > 0.05) flavor, juiciness, tenderness, amount of connective tissue and overall satisfaction scores with less cooking losses than roasted semimembranosus samples. Roasted semimembranosus steaks possessed more desirable (P > 0.05) flavor, juiciness, tenderness and overall satisfaction scores than braised semimembranosus steaks. Neither breed nor the interaction involving breed with muscle location‐cooking method proved to be significant (P < 0.05) factors affecting palatability traits. Correlation coefficients were extremely low between palatability attributes of the longissimus and those of the semimembranosus. Likewise, relationships were small in magnitude among palatability traits obtained from roasted semimembranosus vs those noted for the braised semimembranosus. These results imply that palatability values obtained for one muscle or by one method of cookery have low predictive capabilities for another muscle or method of cookery when steaks are derived from cattle possessing very limited differences in maturity, marbling and preslaughter management.