<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the paper was a review of the scientific achievements in physiological stunning and slaughtering mechanisms, control methods of consciousness and their effect on meat quality. Special attention was paid to neurophysiological phenomena that accompany the process of depriving consciousness before animal deaths using mechanical, electrical and gas stunning methods. These mechanisms are associated with cerebral hypoxia or ischemia or depolarization, acidification and the destruction of cerebral neurons. Such effects can be caused by shock waves, bleeding, electric fields, reduction or arrest of the circulation of blood in the brain, high CO2 level or low O2 level in inhaled air or by the mechanical damage of neurons. Some of the stunning methods cause immediate and some gradual consciousness loss. An important factor in the animals’ slaughtering process is the estimation of their consciousness level before bleeding. The indicators of consciousness during mechanical, electrical and gas stunning are discussed within this paper. It is pointed out that at least 2 indicators should be used when estimating animals’ consciousness after stunning, e.g. phonic and clonic limb movements and lack of breathing. Ten indicators to control the consciousness were described. The effect of stunning on meat quality is also discussed. It was found that the impact of this process on the quality is not clear. However, the prevailing view is that electric stunning causes effusions and blood haemorrhages in meat. Whereas gas stunning with a CO2 mixture diminishes the risk of PSE meat. Despite numerous scientific research on the slaughter process there is still deficiency in knowledge on losing consciousness mechanisms and feeling pain. It might be useful to extend the knowledge concerning neurotransmitters and use of magnetic resonance in future studies.</abstract>

The aim of the paper was a review of the scientific achievements in physiological stunning and slaughtering mechanisms, control methods of consciousness and their effect on meat quality. Special attention was paid to neurophysiological phenomena that accompany the process of depriving consciousness before animal deaths using mechanical, electrical and gas stunning methods. These mechanisms are associated with cerebral hypoxia or ischemia or depolarization, acidification and the destruction of cerebral neurons. Such effects can be caused by shock waves, bleeding, electric fields, reduction or arrest of the circulation of blood in the brain, high CO2 level or low O2 level in inhaled air or by the mechanical damage of neurons. Some of the stunning methods cause immediate and some gradual consciousness loss. An important factor in the animals’ slaughtering process is the estimation of their consciousness level before bleeding. The indicators of consciousness during mechanical, electrical and gas stunning are discussed within this paper. It is pointed out that at least 2 indicators should be used when estimating animals’ consciousness after stunning, e.g. phonic and clonic limb movements and lack of breathing. Ten indicators to control the consciousness were described. The effect of stunning on meat quality is also discussed. It was found that the impact of this process on the quality is not clear. However, the prevailing view is that electric stunning causes effusions and blood haemorrhages in meat. Whereas gas stunning with a CO2 mixture diminishes the risk of PSE meat. Despite numerous scientific research on the slaughter process there is still deficiency in knowledge on losing consciousness mechanisms and feeling pain. It might be useful to extend the knowledge concerning neurotransmitters and use of magnetic resonance in future studies.

The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the paper was a review of the scientific achievements in physiological stunning and slaughtering mechanisms, control methods of consciousness and...

The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review

Online veröffentlicht: 30. Okt. 2019

Seitenbereich: 857 - 873

Eingereicht: 18. Jan. 2019

Akzeptiert: 29. Mai 2019

DOI: https://doi.org/10.2478/aoas-2019-0039

Schlüsselwörter
stunning, consciousness, unconsciousness indicators, bleeding, meat quality

© 2019 Karol Borzuta et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Physiological Aspects, Technique and Monitoring of Slaughter Procedures and their Effects on Meat Quality – A Review

Online veröffentlicht: 30. Okt. 2019

Seitenbereich: 857 - 873

Eingereicht: 18. Jan. 2019

Akzeptiert: 29. Mai 2019

DOI: https://doi.org/10.2478/aoas-2019-0039

Schlüsselwörterstunning, consciousness, unconsciousness indicators, bleeding, meat quality

© 2019 Karol Borzuta et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
stunning, consciousness, unconsciousness indicators, bleeding, meat quality