Module 8 Flashcards
killing of animals for food or when large numbers of animals are killed to control an outbreak of disease
Slaughther
Two methods for slaughtering smaller animals such as lamb and poultry
- Exsanguination
- Decapitation
is typically achieved with hobbles, ropes and rings in the floor, or by tying the animal to posts or trees
Restraint
Enumerate sensory input that animals receive during the chain of events leading to slaughter
- handling and increased human contact
- unfamiliar environments
- lack of food and water
- varying climatic conditions
- changes in social structure
affect the acidity and water-holding capacity of the muscle, and therefore the value of it as a meat product
stress
A result of pre-slaughter stress in beef, lamb, and poultry meat that depletes the muscle glycogen stores leading to little lactic acid in the muscle at slaughter so the pH of the meat is higher than normal
dark firm dry (DFD) meat
Higher pH in meat means? (4)
- normal post-mortem setting of meat does not occur and the meat looks DARK, FIRM, and DRY. Also, the meat is generally TOUGH and UNPALATABLE
- meat is more susceptible to bacterial spoilage
- DFD meat indicates that the animals experienced stress, injury, disease or fatigue before slaughter
- Reduced profit for the abattoir because the meat may be unusable
Also results from stress on meat quality pork where glycogen is not depleted in the pig during pre-slaughter stress leading to rapid drop in pH
Pale Soft Exudative (PSE)
Describe PSE or Pale Soft Exudative pork
Pork is pale and exudes fluids. Unpalatable, and it is also unsuitable for processing.
Enumerate during transport factors that may reduce or increase welfare
- whether the animals are fit for transport
- environmental conditions including driving style, road conditions, vehicle design and operation, space allowance, etc.
- long transport times
these are in pens close to the slaughterhouse where animals after transport are rested before slaughtering
lairage
Lairage offers the possibility of resting the animals after sometimes long journeys. However, lairage itself may be very stressful because animals may?
- be mixed with other unfamiliar animals, resulting in fighting
- be washed to remove feces and dirt; high pressure spraying with water can be stressful have food withheld
- be hit or goaded with electric prods to move them within the lairage
- not be provided with water or shade
- not have the opportunity to carry out ‘coping’ behaviours such as escape, hiding
much preferred to ropes and casting
mechanical restraint
Characteristics of good mechanical restraint
- allow for a comfortable, upright position
- use non-slip flooring
- ensure that if there is any pressure on the animal’s sides, back or belly it is evenly distributed
4.try to ensure there are no pressure points - minimise the animal’s view of shadows or sudden movements
- block any vision from the restraining box using solid walls
restraint of poultry being suspended upside down by the legs and moved along an automated line prior to stunning
Shackling
According to OIE guidelines, how many seconds should the interval between shackling and stunning not exceed?
60 seconds
commonly used to severe the spinal cord disabling the animal prior to cutting their throat
puntilla
Give the four most common methods of stunning.
- electrical stunning
- captive bolt stunning
- percussive stunning
- gas stunning
These 3 methods of stunning can achieve instantaneous insensibility in almost all animals (i.e. within 200 milliseconds)
- electrical stunning
- captive bolt stunning
- percussive stunning
The process of carotid arteries and jugular veins severed by a cut or ‘stick’ into the upper chest area of the unconscious animal just above the heart
chest sticking
