Effect of electrical stunning method and cardiac arrest on bleeding efficiency, residual blood and blood splash in lambs

Kirton, A. H.; Frazerhurst, L.F.; Woods, Ella; Chrystall, B. B.

doi:10.1016/0309-1740(81)90033-4

Cited by 33 publications

(10 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast, Rodriguez et al (2012) found that the onset of unconsciousness in lambs could extend to 1 minute and postulated that this difference from the results of other researchers could be due to potential inefficiencies in bleeding. The results from this research show that the majority of the blood is lost within the first 2 minutes and demonstrates that, in agreement with previous studies (Hopkins et al, 2006;Kirton et al, 1981), the bleeding of lambs during exsanguination is completed within 2 minutes.…”

Section: Discussionsupporting

confidence: 92%

“…Kirton et al (1981) found no difference in blood lost at exsanguination between TRS lambs (with the spinal cord cut) and EHOS lambs after 120 s.…”

Section: Discussionmentioning

confidence: 77%

“…Kirton et al (1981) concluded that cardiac arrest significantly reduced the amount of blood lost at slaughter but the 'missing' blood was not retained in the meat and was most likely lost during carcass dressing or retained in the viscera. If the heart is to remain viable as a pump, venous blood pressure must be maintained in order for the heart to refill during diastole.…”

Section: Experimental Protocolmentioning

confidence: 97%

See 2 more Smart Citations

A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning

Khalid¹,

Knowles

Wotton

2015

Meat Science

View full text Add to dashboard Cite

Blood lost at exsanguination during the Halal slaughter of lambs was compared between the slaughter methods of Traditional Religious Slaughter without stunning (TRS), Electric Head-Only Stunning (EHOS) and Post-Cut Electric Head-Only Stunning (PCEHOS). Two protocols were examined, Experimental (80 lambs) and Commercial (360 lambs), assessing varying periods of animal orientation during the 4 min bleeding process (upright orientation before vertical hanging). Live-weight, blood weight (Experimental only), carcass weights and by-product weights were recorded. The Experimental protocol highlighted an increase in blood loss at 60s in EHOS and PCEHOS compared to TRS (P<0.001) but by 90 s there was no significant difference. A post-slaughter change in animal orientation from an upright to a vertical hanging position aided the amount of blood loss. The bleeding of lambs is largely completed by 2 min. There were no significant differences (P>0.05) in final blood loss between treatments. This research was undertaken to inform discussion on the merits of different slaughter methods compatible with Halal requirements.

show abstract

Section: Discussionsupporting

confidence: 92%

“…Kirton et al (1981) found no difference in blood lost at exsanguination between TRS lambs (with the spinal cord cut) and EHOS lambs after 120 s.…”

Section: Discussionmentioning

confidence: 77%

Section: Experimental Protocolmentioning

confidence: 97%

See 1 more Smart Citation

A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning

Khalid¹,

Knowles

Wotton

2015

Meat Science

View full text Add to dashboard Cite

show abstract

“…This may be due to the role residual blood (in the carcass) plays in the spoilage (and palatability) of meat, particularly against the background that at the time the Quran was revealed, there were no advanced technologies such as refrigeration systems for the preservation of meat. Kirton et al (1981) suggested that poor bleeding-out at exsanguination results in poor keeping and eating quality. There is lack of evidence to support the hypothesis that the method of stunning or slaughter affects the loss of blood as quoted below.…”

Section: What Is Halalmentioning

confidence: 99%

Halal Meat Fraud and Safety Issues in the UK: a Review in the Context of the European Union

et al. 2017

View full text Add to dashboard Cite

Since the discovery of horsemeat in some processed beef products in early 2013, there has been increased speciation testing of products of meat origin within the EU. This led to the detection of porcine DNA and subsequently pork meat in some processed BHalalp roducts in the UK. This situation caused a great deal of panic and distress among the UK Muslim population, as the consumption of pork or its derivatives is strictly forbidden in Islam.This paper considers what makes meat Halal and discusses existing gaps in Halal certification and the regulation of Halal meat that potentially expose the Halal market to fraudulent activity.

show abstract

“…This assertion is echoed by the widely (Kirton et al, 1981) because bleeding-out does not depend on the pumping action of the heart. Gregory et al (1988) stunned cattle with a captive bolt gun followed after 66 s with the induction of ventricular fibrillation (confirmed after 2 minutes with an ECG recording).…”

Section: Using Bleed-out As a Diagnosis Of Live Animalsmentioning

confidence: 99%

Halal stunning and slaughter: Criteria for the assessment of dead animals

Fuseini

Knowles

Hadley³

et al. 2016

Meat Science

View full text Add to dashboard Cite

General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms AbstractThe debate surrounding the acceptability of stunning for Halal slaughter is one that is likely to linger. Compared to a couple of decades or so ago, one may argue that preslaughter stunning is becoming a popular practice during Halal slaughter due to the increasing number of Muslim-majority countries who continue to issue religious rulings (Fatwa) to approve the practice. Concerns have often, however been raised about the likelihood of some animals dying as a result of stunning and whether there are mechanisms in place to identify and remove dead animals stunned with irreversible techniques before their necks are cut. This paper reviews literature about what makes meat Halal, considers the arguments put forward by proponents and opponents of Pre-slaughter stunning for Halal meat production and examines the criteria used by Halal Certification Bodies to identify and reject animals that may die as a result of irreversible stunning and considers the specific risks of waterbath stunning (for poultry) from a Halal viewpoint. Highlights Halal meat consumption is important to Muslims  The market for Halal meat is growing at an exponential rate  Halal animals must not be dead at the time of slaughter 2  We looked at the arguments for and against pre-slaughter stunning for Halal production  We examined the measures used to remove dead animals after stunning

show abstract

Effect of electrical stunning method and cardiac arrest on bleeding efficiency, residual blood and blood splash in lambs

Cited by 33 publications

References 5 publications

A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning

A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning

Halal Meat Fraud and Safety Issues in the UK: a Review in the Context of the European Union

Halal stunning and slaughter: Criteria for the assessment of dead animals

Contact Info

Product

Resources

About