Results 41 to 50 of about 42,308 (329)
This study investigated the effects of various stunning methods on the quality of French ‘foie gras’ in ducks and geese. The ducks (n = 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA,
X. Fernandez +4 more
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In two cattle head deboning plants, a total of 8879 cattle skulls were investigated for number and precision of shots. Deviation from the ideal position on the forehead and the direction of the shot were measured, results were then attributed to three ...
R. Fries, K. Schrohe, F. Lotz, G. Arndt
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Indicators used in livestock to assess unconsciousness after stunning: a review
Assessing unconsciousness is important to safeguard animal welfare shortly after stunning at the slaughter plant. Indicators that can be visually evaluated are most often used when assessing unconsciousness, as they can be easily applied in slaughter ...
M.T.W. Verhoeven +3 more
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Mandatory since the mid-1960s, "humanitarian" methods of slaughtering farmed animals became widespread in French slaughterhouses in the second half of the 20th century, in parallel with the meat market modernization process.
Félix Jourdan
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Stunning is a statutory pre-slaughter process that may affect the quality of pork. The objective of this study was quantification of the effects of stunning (ES vs.
Andrzej Zybert
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Cardiac stunning during haemodialysis: the therapeutic effect of intra-dialytic exercise
Background Cardiovascular risk is elevated in end-stage renal disease. Left ventricular (LV) dysfunction is linked to repetitive transient ischaemia occurring during haemodialysis (HD).
S. McGuire +7 more
semanticscholar +1 more source
Electrical stunning is used to capture crocodiles to perform routine management procedures. It is essential from a welfare point that electrical stunning must cause unconsciousness in animals. However, there is no information of whether or not electrical
K. J. Du Plooy +3 more
doaj +1 more source
Simple Summary Physiological measures were examined during stunning of three commercially important crustacean species: crab, crayfish, and shrimp in an ice slurry or with electroshock.
Kristin Weineck +6 more
semanticscholar +1 more source
In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO2 + 70% O2; MA-B: 30% CO2 + 69.3% N2 + 0.7% CO; MA-C: 40% CO2 + 60% N2) on light lamb meat quality ...
M.B. Linares, H. Vergara
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Pain at the Slaughterhouse in Ruminants with a Focus on the Neurobiology of Sensitisation
We pose, based on a neurobiological examination, that events that occur around the time of slaughter have the potential to intensify the pain response, through the processes of sensitisation and enhanced transmission.
Daniel Mota-Rojas +7 more
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