Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Ferguson, D. M.; Warner, R. D.

doi:10.1016/j.meatsci.2008.05.004

Cited by 374 publications

(316 citation statements)

References 68 publications

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“…The observed differences in catecholamines in urine collected on-farm and after slaughter could be a consequence Stress reactivity in steers fed A. Karroo of ante mortem physical stressors such as hunger, thirst, fatigue, noise (Micera et al, 2007;Ferguson and Warner, 2008) and/or psychological stressors during transportation and at slaughter, which include restraint, manipulation, sudden change of environment and social disturbances (Gregory, 2008;Nanni Costa, 2009). To efficiently reduce ante-mortem stress, it could be important to measure its sources (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…The consequences of these stressors range from weight loss and death to impaired carcass and meat quality (Foury et al, 2005;Nanni Costa, 2009). The magnitude of any negative effect is a function of the type, duration and intensity of the individual stressors, production system and susceptibility of each individual animal to stress (Ferguson and Warner, 2008;Terlouw et al, 2008). The susceptibility of the individual animal to stress is, in particular, influenced by genetics (Ndlovu et al, 2008;Muchenje et al, 2009;O' Neill et al, 2009) and nutrition (Schaefer et al, 2001;Lowe et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Stress reactivity and its relationship to beef quality in Nguni steers supplemented with Acacia karroo leaves

Mapiye

Chimonyo

Marufu

et al. 2011

Animal

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The objective of this study was to determine the levels of catecholamines and their relationship to beef quality in Nguni steers fed on Acacia karroo leaves. A total of 30 19-month-old steers were randomly assigned to A. karroo leaves (AK), sunflower cake (SF) and the control with no supplement (CN) diets. The AK and SF diets provided the steers with an additional 150 g of protein per day for 60 days. Catecholamine levels were determined from urine samples collected from each steer before and after slaughter. The Musculus longissimus thoracis et lumborum was sampled for selected meat quality measurements. Nguni steers on the CN diet had higher ( P , 0.05) concentrations of post-mortem urinary norepinephrine and dopamine compared with those that received the AK and SF diets. Norepinephrine was negatively linearly related ( P , 0.05) to the Warner-Bratzler shear force value of meat aged for 21 days and cooking loss of meat aged for 2 days (CL2) in steers that were given the SF diet. Meat pH and drip loss values were inversely related ( P , 0.05) to epinephrine concentration in steers that received the AK diet. Dopamine concentration was negatively linearly related ( P , 0.05) to water holding capacity and CL2 for steers on the CN diet. For steers on the CN diet, lightness ( L*) values increased ( P , 0.05) with increase in dopamine concentration. It was concluded that stress responsiveness and its relationship to certain beef quality attributes could be positively manipulated by supplementation with A. karroo leaves.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Stress reactivity and its relationship to beef quality in Nguni steers supplemented with Acacia karroo leaves

Mapiye

Chimonyo

Marufu

et al. 2011

Animal

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“…From an animal welfare standpoint, animals slaughtered without any form of stunning remains a contentious issue (Grandin, 2010) because the procedure is likely to cause pain (Ferguson and Warner, 2008, Gibson et al, 2009, Mellor, Gibson & Johnson, 2009, Grandin, 2010. It is against this backdrop that the Humane Slaughter Act (1958) and the European Council Regulation, EC1099/2009 require the stunning of all animals before slaughter, except where slaughter is done on religious grounds.…”

Section: The Halal Stunning Debatementioning

confidence: 99%

Halal stunning and slaughter: Criteria for the assessment of dead animals

Fuseini

Knowles

Hadley³

et al. 2016

Meat Science

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General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms AbstractThe debate surrounding the acceptability of stunning for Halal slaughter is one that is likely to linger. Compared to a couple of decades or so ago, one may argue that preslaughter stunning is becoming a popular practice during Halal slaughter due to the increasing number of Muslim-majority countries who continue to issue religious rulings (Fatwa) to approve the practice. Concerns have often, however been raised about the likelihood of some animals dying as a result of stunning and whether there are mechanisms in place to identify and remove dead animals stunned with irreversible techniques before their necks are cut. This paper reviews literature about what makes meat Halal, considers the arguments put forward by proponents and opponents of Pre-slaughter stunning for Halal meat production and examines the criteria used by Halal Certification Bodies to identify and reject animals that may die as a result of irreversible stunning and considers the specific risks of waterbath stunning (for poultry) from a Halal viewpoint. Highlights Halal meat consumption is important to Muslims  The market for Halal meat is growing at an exponential rate  Halal animals must not be dead at the time of slaughter 2  We looked at the arguments for and against pre-slaughter stunning for Halal production  We examined the measures used to remove dead animals after stunning

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“…The concentration of muscle glycogen at slaughter is a function of the 62 concentration of glycogen on-farm prior to mustering minus the quantity used during the pre-63 slaughter period. The effect of stress and muscle contraction during the pre-slaughter period 64 on glycogenolysis is well quantified (Ferguson and Warner 2008), however the variability in 65 the incidence of dark cutting due to seasonal nutritional variation in Australian production 66 systems is not. Knee et al (2004) showed that seasonal variation in feed quality influenced 67 muscle glycogen concentration in the M. semimembranosus and M. semitendinosus which is 68 the predicted cause for variation in the incidence of dark cutting.…”

Section: Thompson 2002) 59 60mentioning

confidence: 99%

The incidence of dark cutting in southern Australian beef production systems fluctuates between months

et al. 2014

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Dark cutting is detrimental to meat quality and therefore is the major cause of carcass downgrades under the Meat Standards Australia grading system. This study quantified the variation between months in the incidence of dark cutting, in southern Australia. Four years of Meat Standards Australia grading data, from nine individual beef processors in Western Australia, South Australia, Victoria and Tasmania, was utilised for the analysis. The dataset contained 42 162 slaughter groups, of 10 or more grass-fed cattle, which allowed for the percentage of dark cutters per slaughter group to be analysed. The interaction between month, year and state was significant (P < 0.001). The lowest risk of dark cutting for South Australia and Western Australia was in October (1.53% ± 0.75 and 6.96% ± 0.76) and November in Tasmania and Victoria (7.34% ± 0.9 and 5.27% ± 0.81) potentially when feed availability and quality is highest. The incidence of dark cutting was highest for all states during the period from February to June. Lower pasture availability and quality in combination with higher levels of stress due to extreme high or low temperatures during this time could all contribute to the higher incidences. The findings of this study show that procurement and management decisions made by cattle buyers, producers and processors need to change throughout the year to help mitigate the incidence of dark cutting carcasses and reduce financial loss.

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Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Cited by 374 publications

References 68 publications

Stress reactivity and its relationship to beef quality in Nguni steers supplemented with Acacia karroo leaves

Stress reactivity and its relationship to beef quality in Nguni steers supplemented with Acacia karroo leaves

Halal stunning and slaughter: Criteria for the assessment of dead animals

The incidence of dark cutting in southern Australian beef production systems fluctuates between months

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