High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review

Sabow, Azad Behnan; Nakyinsige, K.; Adeyemi, Kazeem Dauda; Sazili, Awis Qurni; Johnson, Craig B.; Webster, Jim; Farouk, M.M.

doi:10.1016/j.livsci.2017.05.021

Cited by 36 publications

(22 citation statements)

References 80 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Mis-stuns can occur particularly when the flock is unequal in size and smaller birds arch their neck or lift up due to a pre-stun shock and fly the full length of the water bath stunner [49]. The advantages of properly applied high-frequency preslaughter electrical stunning in ruminants and poultry were reported by Sabow et al [50] and include efficient bleeding and improved meat and carcass quality; as it is reversible, it also complies with the minimum requirement of halal slaughter. Nonpenetrative percussive reversible stunning (if it does not lead to neuropathological changes) could be an acceptable method for halal slaughter in some Muslim countries.…”

Section: Stunningmentioning

confidence: 99%

Halal Criteria Versus Conventional Slaughter Technology

Abdullah

Bořilová

Steinhauserova

2019

Animals

View full text Add to dashboard Cite

The halal meat industry is today a reality in many regions of the world, including the European Union. The main religious laws in the area of halal meat production were legislated in ancient times and may be unchangeable due to their sanctity perceived by faithful Muslims, while the modern technology used in the meat industry is constantly evolving and being updated. The objective of this study is to highlight the points of controversy between the principles of halal and the technological means currently used in the meat industry. Modern slaughter practices, including animal fasting prior to slaughter, animal body position, the location of the incision during slaughter, stunning and mechanical slaughter, are reviewed. The purpose of preslaughter feed availability according to halal criteria could be to ensure greater welfare for animals, though feed withdrawal is necessary today. Although there is no clear unified opinion among the Islamic sects, reversible stunning of animals is generally accepted. A neck cut at a higher position than the conventional low cut in cattle may reduce the compromise in welfare (the onset of unconsciousness), minimise false aneurysm and be compatible with halal criteria. This study may contribute towards consideration being given to technology that is not in conflict with the religious legislation, while at the same time meeting the requirements of the modern meat industry.

show abstract

Section: Stunningmentioning

confidence: 99%

Halal Criteria Versus Conventional Slaughter Technology

Abdullah

Bořilová

Steinhauserova

2019

Animals

View full text Add to dashboard Cite

show abstract

“…On the other hand, inadequate frequencies in electrical stunning systems may cause high muscle contractions and consequent rupture of skin, occurrence of broken bones and breast meat hemorrhages with an overall downgrading of meat quality (Wilkins et al, 1999;Raj and O'Callaghan, 2001). The use of high-frequency stunning enables a more successful stun, compared to low frequencies (Sabow et al, 2017).…”

mentioning

confidence: 99%

Transformation of quality aspects throughout the chicken meat supply chain

Đjekić

Skunca

Nastasijević³

et al. 2018

BFJ

View full text Add to dashboard Cite

Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered “customer – supplier” viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.

show abstract

“…For example, adrenaline is released in large quantities contributing to a modified pain pathway [ 71 ]. Furthermore, head–only or head-back stunning may, dependent on species, cause intense muscle contractions which can lead to bone fractures, tearing and bruising of the muscle tissues, as well as blood pressure increases which serves to increase bruising [ 72 , 73 ]. These events trigger peripheral sensitisation processes and subsequent secondary hyperalgesia, heightening pain responses until death supervenes or a second stun is received.…”

Section: Hyperalgesia and Events At Slaughtermentioning

confidence: 99%

Pain at the Slaughterhouse in Ruminants with a Focus on the Neurobiology of Sensitisation

Mota-Rojas

Napolitano

Strappini

et al. 2021

Animals

View full text Add to dashboard Cite

We pose, based on a neurobiological examination, that events that occur around the time of slaughter have the potential to intensify the pain response, through the processes of sensitisation and enhanced transmission. Sensitisation, or an enhanced response to painful stimuli, is a well-discussed phenomenon in the human medical literature, which can arise from previous injury to an area, inflammatory reactions, or previous overstimulation of the stress axes. A number of events that occur prior to arrival at, or in the slaughterhouse, may lead to presence of these factors. This includes previous on-farm pathology, injuries arising from transport and handling and lack of habituation to humans. Whilst there is limited evidence of a direct effect of these on the processes of sensitisation in animals at slaughter, by analogy with the human neurobiology literature the connection seems plausible. In this review a neurobiological approach is taken to discuss this hypothesis in the light of basic science, and extrapolations from existing literature on the slaughter of ruminants. To confirm the postulated link between events at slaughter, and processes of hypersensitisation, further dedicated study is required.

show abstract

High frequency pre-slaughter electrical stunning in ruminants and poultry for halal meat production: A review

Cited by 36 publications

References 80 publications

Halal Criteria Versus Conventional Slaughter Technology

Halal Criteria Versus Conventional Slaughter Technology

Transformation of quality aspects throughout the chicken meat supply chain

Pain at the Slaughterhouse in Ruminants with a Focus on the Neurobiology of Sensitisation

Contact Info

Product

Resources

About