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Imprint
Evaluation and further development of techniques for slaughtering, cutting and chilling under the view of product safety and quality, sustainability and animal welfare
Project
Project code: MRI-FL-02-212
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
The slaughter process, i.e. stunning, bleeding, scalding/dehairing or dehiding, evisceration and splitting of carcasses, chilling method and cutting process and conditions have an influence on microbiological status and substantial quality of meat. Stunning and bleeding are also important issues for animal welfare. Many of the problems within this task are specific for just one animal species, like stunning of slaughter pigs or campylobacterioses in poultry. Currently, all commercially applied procedures for stunning of slaughter pigs are under critique in terms of animal welfare issues (EU 1099/2009). There is a direct relationship between the physiological and biochemical changes induced by stunning and the resulting meat quality. Control of camplybacterioses is a major challenge in most EU countries. While the original infection of the animal occurs on farm, the bacteria can be spread during the slaughter process on the surface of prior not infected carcasses. Within this overall task existing procedure are evaluated and new technological approaches developed. The knowledge acquired forms the basis for counselling BMEL in terms of legal matters with regard to animal welfare, hygiene and quality of raw meat at slaughter houses.
Manuell and automatic electrical stunning systems were examined. A quickly increasing current, which is necessary because of animal welfare reasons, is reached best by a constant current apparatus. Animal welfare and meat quality problems connected with automatic high voltage stunning in a v-restrainer are recognized. A negative relation between the amount of current applicated and meat quality was found. As an essential factor for meat quality, prone bleeding was recognized (after electrical stunning). Experiments about CO2 stunning of pigs revealed the relation between CO2 concentration and degree of excitations and aversive reactions of the pigs. The pigs should be brought quickly in CO2 concentrations 90 %. Meat hygiene aspects of different scalding and dehairing systems were evaluated, using marker microorganisms (Bac. subtilis). With systems for pig scalding in a hanging position, a contamination of the sticking wound and the lungs by scalding water microorganisms could be prevented. The bacterial count on carcass surfaces at the end of the slaughter line was not influenced by the scalding method.
Section overview
Subjects
- Farm animal behaviour
