The effect of stun duration and level of applied current on stun and meat quality of electrically stunned lambs under commercial conditions
Electrical head-only stunning is a widely used method in sheep (Ovis aries) slaughter. To investigate the influence of current level on stun and meat quality in practice, two studies were carried out at a commercial slaughterhouse. In trial one, 200 lambs were randomly assigned to four groups with a current level of 0.6, 0.8, 1.0 […]
Assessment of stun quality after gunshot used on cattle: a pilot study on effects of diverse ammunition on physical signs displayed after the shot, brain tissue damage and brain haemorrhages
Moving the slaughter process from the abattoir to the animals’ familiar environment has the potential to reduce pre-mortal stressors to a minimum and contribute considerably to improved animal welfare at slaughter. On-farm stunning and killing of free-range cattle via gunshot became legal in Germany in November 2011, including for commercial sale of the meat. As […]