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Full-Text Articles in Meat Science
Psychological Aspects Of Slaughter: Reactions Of College Students To Killing And Butchering Cattle And Hogs, Harold A. Herzog, Sandy Mcgee
Psychological Aspects Of Slaughter: Reactions Of College Students To Killing And Butchering Cattle And Hogs, Harold A. Herzog, Sandy Mcgee
International Journal for the Study of Animal Problems
This study examined college students' reactions to slaughtering cattle and hogs as part of their jobs on a college work crew. The 27 students were surveyed on attitudes containing items toward slaughtering animals and toward different uses of animals. Nineteen were later interviewed. Some aspects of slaughtering were reported to be more bothersome than others. There was a relationship between the subjects' experience in slaughtering, general attitudes toward various uses of animals, and their responses to several of the items on the questionnaire. The perceived benefits of the slaughtering experience and the justification for killing domestic animals for food are …
Problems With Kosher Slaughter, Temple Grandin
Problems With Kosher Slaughter, Temple Grandin
International Journal for the Study of Animal Problems
Ritual slaughter to produce kosher meat is rooted in the teachings and writings of the Talmud. However, the preslaughter handling features of modern systems, particularly the shackling and hoisting of large steers, contravene the basic message of humaneness included in the teachings. The throat-cutting of a live, conscious animal is relatively pain-free, provided that certain precautions are followed, but U.S. kosher plants need to install newly developed conveyor-restrainer systems to eliminate the abuses of shackling and hoisting. Conveyor-restrainer systems for large and small animals are discussed.
The Effect Of Stress On Livestock And Meat Quality Prior To And During Slaughter, Temple Grandin
The Effect Of Stress On Livestock And Meat Quality Prior To And During Slaughter, Temple Grandin
International Journal for the Study of Animal Problems
The effects of stress on cattle, pigs and sheep prior to slaughter are reviewed. Long-term preslaughter stress, such as fighting, cold weather, fasting and transit, which occurs 12 to 48 hours prior to slaughter depletes muscle glycogen, resulting in meat which has a higher pH, darker color, and is drier. Short-term acute stress, such as excitement or fighting immediately prior to slaughter, produced lactic acid from the breakdown of glycogen. This results in meat which has a lower pH, lighter color, reduced water binding capacity, and is possibly tougher. Psychological stressors, such as excitement and fighting, will often have a …
Bruises And Carcass Damage, Temple Grandin
Bruises And Carcass Damage, Temple Grandin
International Journal for the Study of Animal Problems
Bruising and carcass damage is a major source of financial loss to slaughterhouses in the United States, approximately $46 million per annum. The absence of easily administered tests to determine where and/or when bruising occurs results in the slaughter plant absorbing carcass damage costs. Rough, abusive handling of livestock accounts for over half of all bruising. Injuries occur through overuse of persuaders, careless transport methods, and faulty equipment. Other elements relevant to carcass loss include branding cattle, abscesses, spreader and crippling injuries, sickness and death during extreme weather conditions, and carcass shrink. The 1979 regulations under the Humane Methods of …