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Comparative study regarding the amount of bleeding per time unit and the bleeding level of slaughter pigs, considering the stunning, the bleeding position, the sticking knife and the bleeding staff

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-FL-08-924-1070 Entblutevariationen
Contract period: 01.01.2019 - 31.03.2020
Purpose of research: Applied research

The focus of this project is on the detection of the amount of bleeding in variation and combination of various parameters that influence the blood flow and the collected volume. A variation of the knives, the stunning method, the bleeding position and the qualification of the personnel should be taken into consideration. For different combinations of factors, the average amount of bleeding in slaughter pigs should be determined. On the basis of these results, the assessment of the bleeding amounts and the obtained bleeding level should be able to be interpreted with much greater certainty, thus supporting animal welfare-compliant slaughter.

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Subjects

Framework programme

BMEL Frameworkprogramme 2008

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