The slaughter of farmed animals: practical ways of enhancing animal welfare [electronic resource] Edited by Temple Grandin, Michael Cockram.
Material type: TextLanguage: English Series: CABI BooksPublisher: Wallingford UK CABI 2020Edition: 1Description: 318ppContent type:- text
- computer
- online resource
- 9781789240580
- meat consumption
- Bos
- handling
- Chordata
- Sus
- abattoirs
- slaughterhouses
- Artiodactyla
- livestock
- swine
- animals
- animal physiology
- electrical stunning
- domesticated birds
- Sus scrofa
- ethics
- cattle
- domestic animals
- birds
- pigmeat
- carbon dioxide
- mammals
- slaughter
- animal rights
- Bovidae
- Suidae
- animal husbandry
- cerebrum
- meat animals
- Ovis
- poultry meat
- pork
- controlled atmospheres
- quality of life
- electrical anaesthesia
- diet
- pigs
- religious beliefs
- animal welfare
- beef
- food beliefs
- vertebrates
- stunning
- slaughtering
- ruminants
- Suiformes
- legislation
- food attitudes
- livestock husbandry
- meat quality
- hogs
- eukaryotes
- electronarcosis
- poultry
- opinions
- sheep
- religious dietary laws
- brain
This book provides both evidence-based scientific studies and practical guidance to enhance the welfare of cattle, pigs, sheep and poultry at slaughter. Temple Grandin and Michael Cockram have brought together a range of international experts to prepare chapters on philosophical and ethical views on the slaughter of farmed animals. These include welfare issues and their assessment, the condition of animals on arrival and their management during lairage, animal handling, methods of humane slaughter and assessment of unconsciousness. The book boldly tackles controversial issues around the compromises necessary when balancing animal welfare concerns with commercial realities, as well as religious slaughter. Chapters cover methods of stunning, pre-slaughter handling, equipment design, monitoring welfare with abattoir data and auditing methods. It is an important publication for those involved in implementing improvements in the humane slaughter of farmed animals and is recommended for veterinarians, students, abattoir managers and government regulators.
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