Understanding the effects of handling, transportation, lairage and slaughter on cattle welfare and beef quality

Description

Handling, transport, lairage and slaughter are stressful for cattle, and can affect the quality of the beef produced. This chapter considers the complexity of each stage of pre-slaughter management arising from the interactions between different types of cattle, different physical environments, the manner in which cattle are handled and the methods used for slaughter. The effects of pre-slaughter management on beef quality, including the risk of dark, firm, dry meat and bruising are reviewed in this chapter. Further, this chapter discusses the main factors during transportation, which have been identified as affecting animal welfare and meat quality. Finally, an overview of the extensive research on how handling and slaughter can be optimised is presented.

Table of contents

1 Introduction 2 Beef quality 3 Fitness for transport, loading and responses to transportation 4 Road type, driving events, stocking density and thermal environment during transportation 5 Journey duration, feed and water provision, and the use of livestock markets 6 Lairage 7 Handling and movement of cattle through lairage and to the stunning pen 8 Overview of the slaughter process 9 Methods of stunning 10 Exsanguination 11 Case study: auditing systems 12 Summary 13 Future trends in research 14 Where to look for further information 15 References