Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals

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doi:10.2903/j.efsa.2004.45

Cited by 95 publications

(57 citation statements)

References 264 publications

(473 reference statements)

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“…Such a low voltage means that the birds may regain consciousness within 2 min after stunning if not bled. In the European Union, irreversible stunning (120–150 mA per bird; 50–400 Hz) is used and represents fatal stunning, thus not meeting halal meat criteria [16,46,47]. Although the voltage of electrical stunning and the size of the birds have been standardised, some birds die due to the stunning process prior to slaughter or a delay in the time of the slaughter process, leading to poor blood drainage [33,48].…”

Section: Stunningmentioning

confidence: 99%

“…The possibility of blood aspiration in the respiratory tract during the slaughter of cattle has been reported. Blood aspiration in the respiratory tract during the slaughter of cattle was shown in the upright (standing) position by Gregory et al [27] and the inverted position by the European Food Safety Authority [46]. It is known that the method of halal slaughter was conducted manually in the past by people without the help of machinery, for which reason the position of the animals during halal slaughter (lying on the left flank) and facing the Qibla could be suitable in such a case.…”

Section: The Position Of the Animal’s Body During Slaughtermentioning

confidence: 99%

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Halal Criteria Versus Conventional Slaughter Technology

Abdullah

Bořilová

Steinhauserova

2019

Animals

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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.

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Section: Stunningmentioning

confidence: 99%

Section: The Position Of the Animal’s Body During Slaughtermentioning

confidence: 99%

Halal Criteria Versus Conventional Slaughter Technology

Abdullah

Bořilová

Steinhauserova

2019

Animals

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“…Pre-stun shocks Definition: The bird experiences electric shocks before the onset of unconsciousness. Pre-stun shocks usually occur when the leading wing or any part of the bird other than the head touches the water of the electrical waterbath before the bird is effectively stunned (DEFRA, 2007;Shields and Raj, 2010a,b;Rao et al, 2013). Wing flapping at the entrance to the waterbath makes likely the occurrence of pre-stun electrical shocks (EFSA, 2004).…”

Section: Drops Curves and Inclination Of Shackle Linementioning

confidence: 99%

“…In extreme or prolonged cases, welfare consequences related to thermal stress (heat stress and cold stress) can lead to multiorgan failure and death, which can be measured by a non-specific ABM, which is DoA (for details see Section 3.7.2). When the temperature is outside the upper level of this thermoneutral zone, birds are 'heat stressed' since they show difficulty achieving a balance between body heat production and body heat loss (DEFRA, 2007). This can occur at all ages and in all types of poultry systems.…”

Section: Thermal Stress (Heat or Cold Stress)mentioning

confidence: 99%

Slaughter of animals: poultry

Nielsen¹,

Álvarez²,

Bicout³

et al. 2019

EFS2

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The killing of poultry for human consumption (slaughtering) can take place in a slaughterhouse or during on-farm slaughter. The processes of slaughtering that were assessed, from the arrival of birds in containers until their death, were grouped into three main phases: pre-stunning (including arrival, unloading of containers from the truck, lairage, handling/removing of birds from containers); stunning (including restraint); and bleeding (including bleeding following stunning and bleeding during slaughter without stunning). Stunning methods were grouped into three categories: electrical, controlled modified atmosphere and mechanical. In total, 35 hazards were identified and characterised, most of them related to stunning and bleeding. Staff were identified as the origin of 29 hazards, and 28 hazards were attributed to the lack of appropriate skill sets needed to perform tasks or to fatigue. Corrective and preventive measures were assessed: measures to correct hazards were identified for 11 hazards, with management shown to have a crucial role in prevention. Ten welfare consequences, the birds can be exposed to during slaughter, were identified: consciousness, heat stress, cold stress, prolonged thirst, prolonged hunger, restriction of movements, pain, fear, distress and respiratory distress. Welfare consequences and relevant animal-based measures were described. Outcome tables linking hazards, welfare consequences, animal-based measures, origins, and preventive and corrective measures were developed for each process. Mitigation measures to minimise welfare consequences were also proposed.

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“…However, at concentrations higher than 30%, this gas causes aversion in animals, irritation of the mucous membranes, painful sensations, lung hyperventilation and gasping before loss of consciousness [3]. In several cases, these sensations can provoke the spontaneous development of stress in pigs up to cessation of cardiac activity.…”

Section: Introductionmentioning

confidence: 99%

An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs

Semenova

Sinichkina

Kozyrev

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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The aim of the research was to establish an effect of gas stunning of pigs at slaughter on the condition of the internal organs and pork functional-technological characteristics. The experiment was carried out in the conditions of the operating enterprise on 37 Large White pigs. When using 94% concentration in a chamber, only 65% of animals were assessed as normally stunned, 30% of animals did not have cardiac activity and were considered dead, 5% of animals retained sensibility. Assessment of the condition of the internal organs, dynamics of pH changes, comparison of moisture holding capacity and color characteristics did not reveal substantial and statistically significant differences between slaughter products from normally stunned animals and animals died during stunning. The authors discuss mortality of animals before the beginning of bleeding as a possible cause of similar results of investigation of the internal organs and meat quality from animals with and without cardiac activity after gas stunning.

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Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related to welfare aspects of the main systems of stunning and killing the main commercial species of animals

Cited by 95 publications

References 264 publications

Halal Criteria Versus Conventional Slaughter Technology

Halal Criteria Versus Conventional Slaughter Technology

Slaughter of animals: poultry

An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs

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