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    Animal Welfare and Meat Science: Neville G. Gregory

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    ANIMAL WELFARE AND MEAT SCIENCE by Neville Gregory and Temple Grandin. No part of this publication may be reproduced without the prior permission of the copyright owners. The origins of an organized meat industry date back to the beginning of the 14th century.

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    Animal Welfare and Meat Science: Neville G. Gregory

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    Thaysa Torres
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    ANIMAL WELFARE AND MEAT SCIENCE by Neville Gregory and Temple Grandin. No part of this publication may be reproduced without the prior permission of the copyright owners. The origins of an organized meat industry date back to the beginning of the 14th century.

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    ANIMAL WELFARE AND MEAT SCIENCE by Neville Gregory and Temple Grandin. No part of this publication may be reproduced without the prior permission of the copyright owners. The origins of an organized meat industry date back to the beginning of the 14th century.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    118 views6 pages

    Animal Welfare and Meat Science: Neville G. Gregory

    Uploaded by

    Thaysa Torres
    ANIMAL WELFARE AND MEAT SCIENCE by Neville Gregory and Temple Grandin. No part of this publication may be reproduced without the prior permission of the copyright owners. The origins of an organized meat industry date back to the beginning of the 14th century.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    ANIMAL WELFARE AND MEAT SCIENCE

    NEVILLE G. GREGORY
    AGMARDT Professor of Animal Welfare Science, Massey University, Palmerston North, New Zealand
    and a chapter by

    TEMPLE GRANDIN
    Assistant Professor of Animal Science, Colorado State University, Fort Collins, Colorado 80523, USA

    CABI Publishing

    CABI Publishing a division of CAB INTERNATIONAL CABI Publishing CAB INTERNATIONAL Wallingford Oxon OX10 8DE UK Tel: +44 (0)1491 832111 Fax: +44 (0)1491 833508 Email: [email protected] CABI Publishing 10 E 40th Street Suite 3203 New York, NY 10016 USA Tel: +1 212 481 7018 Fax: +1 212 686 7993 Email: [email protected]

    CAB INTERNATIONAL 1998. All rights reserved. No part of this publication may be reproduced in any form of by any means, electronically, mechanically, by photocopying, recording or otherwise, without the prior permission of the copyright owners. A catalogue record for this book is available from the British Library, London, UK. Library of Congress Cataloging-in-Publication Data Gregory, Neville G. Animal welfare and meat science / by Neville G. Gregory : with guest chapter by Temple Grandin. p. cm. Includes bibliographical references and index. ISBN 085199296X (alk. paper) 1. Animal welfare. 2. Slaughtering and slaughter-houses. I. Grandin, Temple. II. Title. HV4731.G74 1998 636.0832dc 21 ISBN 0 85199 296 X Typeset in 10pt Garamond by Columns Design Ltd, Reading Printed and bound in the UK at the University Press, Cambridge

    9825756 CIP

    Contents

    Preface List of Synonyms 1. Animal Welfare and the Meat Market 2. Livestock Presentation and Welfare before Slaughter 3. Solving Livestock Handling Problems in Slaughter Plants by Temple Grandin 4. Physiology of Stress, Distress, Stunning and Slaughter 5. Muscle Structure, Exercise and Metabolism 6. Post-mortem Muscle Metabolism and Meat Quality 7. Cattle 8. Sheep 9. Pigs 10. Poultry 11. Fish 12. Processed Meats 13. Stunning and Slaughter 14. Stunning and Meat Quality 15. Caring for Animals and for Quality References Student Assignments Index

    vi viii 1 15 42 64 93 108 123 146 165 183 195 213 223 241 254 265 285 287

    Preface

    The origins of an organized meat industry date back to the beginning of the 14th century. The rst European public abattoirs were built at about that time and their purpose was to slaughter the large number of animals that became available in the late autumn and early winter months. Much of the meat was salted and stored in casks, whilst some was smoked or dry fermented. The animals arrived at the abattoirs on foot, and in some cases they walked long distances before reaching their destination. The traditional methods of meat production and slaughter at that time had some ugly features. For example, 400 years ago British butchers were required by law to bait bulls with dogs before slaughter. Bull baiting helped to make the meat more tender. Thankfully, that practice is now illegal. Society is now very sensitive to malpractices such as this, and there is increasing concern for those animals which are unable to protect themselves or improve their own conditions because of constraints imposed by farming, transport and abattoir conditions. There is concern about some practices which are done to improve product quality but may be considered unnecessary, such as force-feeding geese, castrating pigs and swimwashing sheep. There is also abhorrence for most forms of intentional injury to animals. The principle that underlies these concerns is one of being fair and reasonable to animals. It is held that we have a duty of care to animals that are under our control. At the other extreme some people take the view that life is not fair, and so whether they or anyone else are unfair to animals does not concern them. The problem that faces modern society is in knowing, agreeing and deciding about what is fair and reasonable. There are widely differing views on whether it is fair to: remove baby chicks and calves from their mothers; breed animals with physical features that create problems with parturition, breathing, exercise and joint pain; conne animals in pens or cages; kill animals without any form of stunning.
    vi

    Preface

    vii

    It will take time before we come to agree on these issues, and there are three ways in which changes in attitude will come about. Legislation will force some changes. For example, legislators in the USA will probably soon decide that chickens should be stunned before they are killed in processing plants, and they will make the appropriate modications to the law. Changes will also occur because people in charge of animals will modify their attitudes about what is fair and reasonable. Thirdly, changes will occur when it is recognized that there is prot in taking good care of animals. The prot motive is a particularly effective way of bringing about change. Part of the prot motive for being fair to animals rests in the assumption that good welfare is good for meat quality. This book brings together the evidence that lies behind that assumption. Neville G. Gregory Massey University Palmerston North New Zealand

    List of Synonyms

    The meat and livestock industry uses many jargon words, and these are apt to cause confusion. Quite often there is more than one word which means the same thing. For example, in many parts of the world a hogget would be the term used for a two-tooth sheep, but in some English-speaking regions it would be known as a teg, gimmer or chilver. The following list summarizes some of the synonyms which crop up in this book. Auction market saleyard Blood splash ecchymoses, petechial haemorrhages Cardiac arrest stunning stun-kill, head-to-back stunning, head-to-leg stunning Counting-out pen count-out pen, unloading pen, rst holding pen Electric goads electric prods, hot shots Electric stunner electrolethaler Exsanguination sticking, neck cutting, killing, bleeding out Forcing pens crowding pens Haulier trucker, lorry driver Humane killer captive-bolt gun Lairage holding pens, stockyards Mob group, ock, herd Mustering gathering Rig cryptorchid, short-scrotum castrate Slaughterhall killing oor, slaughterboard Slaughterhouse abattoir, freezerworks, meatworks, processing plant Tenderstretch hip suspension Truck lorry, transporter Weasand oesophagus, gullet.

    viii

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