A balanced perspective on animal welfare for improved meat and meat products

Increased public concern for animal welfare in the logistics chain has led to a rise in the scrutiny of the treatment of food animals. Factors affecting the status of welfare of slaughter animals begin at the farm and occur during transportation and at the abattoir. The activities that animals pass through before slaughter are thought to have negative effects on both the animal and the product. Before or during this period, animals suffer pain, which compromises their physical, health and biochemical status, and meat quality and quantity; which leads to economic losses. Environmental impact plays a role in the behaviour, growth, development and welfare of animals, even though it is associated with the production of greenhouse gases and biodiversity. Food producers are also mindful of the challenges of feeding the ever-increasing human population. Although the issues of animal production, which range from the environment to human health, have been discussed, animal welfare-related factors that are at play in the production chain of farm animals must still be addressed. An understanding of the animal’s environment, behaviour and the biochemical interactions that are at play in stressful conditions; and the implications of these for animal health and welfare are key to developing effective mitigation strategies. Therefore, the objective of this review is to highlight the literature on animal welfare, and suggest strategies that could be adopted for the improvement of meat animals, meat quality and meat products

Research on pre-slaughter stress and meat quality: A review of challenges faced under practical conditions

Transportation and handling of animals are important components in meat production systems. Animals destined for slaughter are stressed by factors such as loading, transportation, restraint, handling, and novelty of the slaughter environment, adverse weather conditions, hunger, thirst and fatigue. When an animal is stressed in the pre-slaughter environment, there is a rapid release of enzymes, cortisols and catecholamines which may lead to depletion of glycogen, high meat ultimate pH (pHu) and dark cuts. Pre-slaughter stress also affects the physiology of the animal resulting in an increase in creatine kinase (CK) activity, glucose, lactate and other blood metabolites. Pre-slaughter stress and meat quality is a wide topic and some research have been done albeit was conducted under experimental and controlled conditions. In real life situations many variables are not controlled. Data collection in practical conditions is complex because it is difficult to accurately take some of the measurements; for example the onset of the release of the enzymes and hormones. Moreover, there are difficulties in taking measurements from slaughterhouses and butcheries. Challenges that researchers, marketers and consumers face under practical conditions either on-farm, research stations, transfer centres, slaughter plants, abattoirs or butcheries; with regard to pre-slaughter stress and meat quality may affect the quality of the final products developed under such conditions. This review therefore aims to give a detailed outline on pre-slaughter stress, meat science research and challenges under practical conditions

Bruising in Slaughter Cattle and Its Relationship with Creatine Kinase Levels and Beef Quality as Affected by Animal Related Factors

The objective of the study was to determine the effects of animal related factors on bruising in slaughter cattle, creatine kinase (CK) and beef quality. Three hundred and twenty one cattle from three breeds (108 Bonsmara, 130 Beefmaster and 83 Brahman) were used in this study. The animals were grouped as follows: Group 1 (16 months old), Group 2 (18 months old) and Group 3 (24 months old). At exsanguinations, blood samples for CK determination were collected using disposable vacutainer tubes. Muscularis longissimus thoracis et lumborum (LTL) was collected 24 h after slaughter to determine the colour (L*, a*, and b*) and ultimate pH (pHu) of beef. Breed, sex and age had significant effects (p<0.05) on bruising score, CK levels and beef quality. Bonsmara breed had the highest (80%) bruising score percentage, CK (705.3±80.57 U/L) and pHu (6.3±0.05) values while the Bonsmara had the highest L* (24.8±0.78) a* (17.5±0.53) and b* (12.8±0.53) values. Higher CK levels were also observed in winter compared to summer, spring and autumn respectively. Therefore, animal factors (sex, breed and animal age at slaughter) contribute to the development of bruises and have an effect on the levels of CK and meat quality. It was also concluded that there is no significant relationship between meat parameters (L,* a*, and b*) and CK levels

The Effects of Pre-slaughter Stress and Season on the Activity of Plasma Creatine Kinase and Mutton Quality from Different Sheep Breeds Slaughtered at a Smallholder Abattoir

The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH (pH24), color (L*, a* and b*), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p0.001) levels (1,358.6±191.08) of CK. South African Mutton Merino had higher values for pH24 (5.9±0.06), L* (34.2±0.97), b* (12.2±0.50) and WBSF (26.8±1.51) and Blackhead Persian had higher values (35.5±2.17) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between pH24, L*, a*, b*, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality

Supplement 1) Peer-reviewed paper

Abstract The effects of pre-slaughter conditions and breed on physico-chemical characteristics of mutton were determined. The study was conducted at Adelaide Municipal abattoir in the Eastern Cape Province, South Africa. Records were taken from 84 sheep from the South African Mutton Merino, Blackhead Persian and Dorper breeds as identified on arrival at the abattoir. The South African Mutton Merino (SAMM) had the highest values for meat pH at 24 hours (pH 24 ) (5.9 ± 0.64), lightness; L* (34.2 ± 0.97), yellowness; b* (12.2 ± 0.50) and Warner-Braztler shear force WBSF (26.8 ± 1.51). Linear relationships were also observed between pre-slaughter variables and physico-chemical characteristics of mutton. Principal Component Analysis (PCA) showed a large variation being contributed by meat pH 24 and L*. It was therefore concluded that, transport time and lairage duration negatively affected the quality of mutton. Furthermore, breed affected the physico-chemical characteristics of meat

Research on pre-slaughter stress and meat quality: A review of challenges faced under practical conditions

Transportation and handling of animals are important components in meat production systems. Animals destined for slaughter are stressed by factors such as loading, transportation, restraint, handling, and novelty of the slaughter environment, adverse weather conditions, hunger, thirst and fatigue. When an animal is stressed in the pre-slaughter environment, there is a rapid release of enzymes, cortisols and catecholamines which may lead to depletion of glycogen, high meat ultimate pH (pHu) and dark cuts. Pre-slaughter stress also affects the physiology of the animal resulting in an increase in creatine kinase (CK) activity, glucose, lactate and other blood metabolites. Pre-slaughter stress and meat quality is a wide topic and some research have been done albeit was conducted under experimental and controlled conditions. In real life situations many variables are not controlled. Data collection in practical conditions is complex because it is difficult to accurately take some of the measurements; for example the onset of the release of the enzymes and hormones. Moreover, there are difficulties in taking measurements from slaughterhouses and butcheries. Challenges that researchers, marketers and consumers face under practical conditions either on-farm, research stations, transfer centres, slaughter plants, abattoirs or butcheries; with regard to pre-slaughter stress and meat quality may affect the quality of the final products developed under such conditions. This review therefore aims to give a detailed outline on pre-slaughter stress, meat science research and challenges under practical conditions

Research on pre-slaughter stress and meat quality: A review of challenges faced under practical conditions

Transportation and handling of animals are important components in meat production systems. Animals destined for slaughter are stressed by factors such as loading, transportation, restraint, handling, and novelty of the slaughter environment, adverse weather conditions, hunger, thirst and fatigue. When an animal is stressed in the pre-slaughter environment, there is a rapid release of enzymes, cortisols and catecholamines which may lead to depletion of glycogen, high meat ultimate pH (pHu) and dark cuts. Pre-slaughter stress also affects the physiology of the animal resulting in an increase in creatine kinase (CK) activity, glucose, lactate and other blood metabolites. Pre-slaughter stress and meat quality is a wide topic and some research have been done albeit was conducted under experimental and controlled conditions. In real life situations many variables are not controlled. Data collection in practical conditions is complex because it is difficult to accurately take some of the measurements; for example the onset of the release of the enzymes and hormones. Moreover, there are difficulties in taking measurements from slaughterhouses and butcheries. Challenges that researchers, marketers and consumers face under practical conditions either on-farm, research stations, transfer centres, slaughter plants, abattoirs or butcheries; with regard to pre-slaughter stress and meat quality may affect the quality of the final products developed under such conditions. This review therefore aims to give a detailed outline on pre-slaughter stress, meat science research and challenges under practical conditions. Keywords: Abattoirs, animal behaviour, animal welfare, meat industry, meat science, practical conditions, pre-slaughter stres