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Correction: To what extent do chickens suffer when gassed with CO2?
[This corrects the article DOI: 10.3389/fvets.2025.1719226.].[This corrects the article DOI: 10.3389/fvets.2025.1719226.].
Journal Article
Possibilities for Anaerobic Digestion of Slaughter Waste and Flotates for Biomethane Production
Anaerobic digestion for biomethane production is an important tool regarding sustainable energy production. The objective of this study was to investigate the effects of the substrate composition and operating parameters on biomethane production during anaerobic digestion, focusing on the use of flotates and slaughterhouse waste as substrates with a high organic content. A novelty here was the use of a moving bed biofilm reactor (MBBR) with circulation pump for the anaerobic treatment of flotates, slaughter waste (SW), and their mixture. Flotates and waste from slaughterhouses offer a substrate with a high organic content. In this work, it was shown that both substrates provide a high biochemical methane potential (BMP). The highest methane yield was achieved by mixing both substrates. In continuous operation, special challenges arose, due to the high nitrogen and fat content of the substrates. These could be overcome by mixing the substrates and using a circulation pump in the reactor for improved back-mixing. As a result, the highest average methane yield of 0.65 NLCH4·gTS eli−1 was achieved in mesophilic operation at an organic loading rate (OLR) of 4.2 gTS·L−1·d−1.
Journal Article
On the line : slaughterhouse lives and the making of the new South
\"In this gutsy, eye-opening examination of the lives of workers in the New South, Vanesa Ribas, working alongside mostly Latino/a and native-born African American laborers for sixteen months, takes us inside the contemporary American slaughterhouse. Ribas, a native Spanish speaker, occupies an insider/outsider status there, enabling her to capture vividly the oppressive exploitation experienced by her fellow workers. She showcases the particular vulnerabilities faced by immigrant workers--a constant looming threat of deportation, reluctance to seek medical attention, and family separation--as she also illuminates how workers find connection and moments of pleasure during their grueling shifts. Bringing to the fore the words, ideas, and struggles of the workers themselves, On The Line underlines how deep racial tensions permeate the factory, as an overwhelmingly minority workforce is subject to white dominance. Compulsively readable, this extraordinary ethnography makes a powerful case for greater labor protection, especially for our nation's most vulnerable workers\"--Provided by publisher.
Book
Robot Technology for Pork and Beef Meat Slaughtering Process: A Review
Recently, many slaughterhouses have begun to introduce automation and quality evaluation sensing equipment to the slaughter processing line to overcome insufficient human resources, improve the efficiency of the slaughter process, and standardize meat quality. Various processing instruments and sensing technologies may be used depending on the livestock to be slaughtered, but a standardized process design for a smart slaughterhouse remains to be established. Slaughterhouses are becoming more industrialized, leveraging data collection and analysis to drive growth and increase production. Therefore, slaughterhouse automation is essential for meeting production demand, and an optimized design suitable for the size of each company is required to maximize economical equipment and systems. We introduce robot technology used in the slaughterhouse and detail the visceral laparotomy, carcass preprocessing, and deboning robot technology. In this study, we examine slaughterhouse automation equipment and technologies, focusing on optimizing the processing lines, the direction of application, and the hygiene of robot technique. We hope this review will provide insight into slaughterhouse automation for decision making in the slaughter industry.
Journal Article
Influence of cattle category and slaughter age on Charolais-breed carcase and meat traits
The beef consumed worldwide comes from different categories of cattle slaughtered at different ages. The aim of this work was to study the effects of the cattle category (young bulls, heifers, cull cows) and slaughter age on carcase and meat traits, using data on 721 Charolais cattle. At 24h post-mortem in slaughterhouse, 14 carcase traits were measured on each carcase. Then, 2 ribs were collected and aged 14 days. Ten measurements were performed on raw meat (longissimus or rhomboideus muscles) and ten others on longissimus cooked meat. Our results showed that young bulls produced carcases with higher conformation scores, lower fat and meat that had less juiciness, and flavour intensity compared to heifers and cull cows. The carcase traits were more sensitive to variation in the slaughter age than in meat traits. Heifers and cull cows slaughtered at an older age produced heavier carcases. Cull cows slaughtered at above 6 years of age produced carcases with darker muscle and yellower fat. Slaughter age had no effect on the sensory descriptors of cooked meat from all three cattle categories. Heifers slaughtered at earlier than 32 months or later than 36 months produced carcases and meat with similar traits, except for the carcase weight. For cull cows over 6 years old, there was no effect of age at slaughter age on carcase and meat traits. Whatever the cattle category, the slaughter age impacted weakly the traits of raw and cooked meat. Meat from heifers was the most appreciated by trained panellists.
HIGHLIGHTS
Cooked meat from heifers was better appreciated than cooked meat from young bulls or cull cows.
In young bulls, slaughter age had no effect on any carcase and meat traits other than intermuscular fat assessed at the 6th rib.
In cull cows, slaughter age affected mostly carcase traits and weakly meat traits.
Journal Article
Quantifying the welfare impact of air asphyxia in rainbow trout slaughter for policy and practice
The effective improvement of animal welfare requires quantitative methods to compare diverse impacts across practices and policies on a common, relatable scale. The Welfare Footprint Framework (WFF) fulfills this need by providing a standardized welfare impact measure: cumulative time in affective states of varying intensities. To this end, WFF estimates rely on documented syntheses of existing research, including behavioral, neurophysiological and pharmacological indicators. We apply this framework to quantify the welfare impact of air asphyxia during fish slaughter, using rainbow trout as a case study. Based on a review of research on stress responses during asphyxiation, we estimate 10 (1.9–21.7) min of moderate to intense pain per trout or 24 (3.5–74) min/kg. Cost-effectiveness modelling shows that electrical stunning could avert 60–1200 min of moderate to extreme pain per US dollar of capital expenditure, but commercial performance remains variable. Percussive stunning demonstrates reliable effectiveness, but still faces implementation challenges. These findings provide transparent, evidence-grounded and comparable metrics to guide cost–benefit decisions and inform slaughter regulations and practices in trout (and potentially other species). With over a trillion fish slaughtered annually, they also demonstrate the potential scale of welfare improvements achievable with effective stunning methods.
Journal Article
Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status
Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing ≤2.5% Salmonella prevalence. The most frequently isolated serotypes were Salmonella Heidelberg, Kentucky, and Schwarzengrund. The detection of the Salmonella Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks from other farms during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. The current study also illustrates the usefulness of HRM typing in investigating Salmonella contamination along the slaughter process.
Journal Article
Effects of slaughter age and gender on carcase characteristics and meat quality of native Mexican Turkey (M. g. gallopavo) reared under an extensive production system
The study aimed to investigate the effects of slaughter age and gender on carcase characteristics and meat quality of native Mexican turkeys raised under an extensive production system. Forty-five native turkeys (36 males and 9 females) were used. They were sacrificed at 24, 32, and 40 weeks of age. Slaughter age significantly affected slaughter weight (SW), hot carcase weight (HCW) and cold carcase weight (CCW). Also, dressing percentages, non-carcase components, internal organs, abdominal fat, and most carcase parts and proportions were affected. Gender significantly affected SW, HCW and CCW, non-carcase components, internal organs, and carcase parts weights. Regarding the physical properties of breast and leg meat, pH values and colour parameters taken at 45 min and 24 h post-mortem, as well as the water-holding capacity (WHC), cooking (CL), and drip loss (DL), were significantly affected by slaughter age, except CL in leg meat. Meanwhile, gender influenced L*
45min
, b*
24h
, the pH
24h
values, and CL in breast meat. Concerning the chemical composition of the meat, slaughter age had a significant effect on the ether extract (EE) content of breast meat and on dry matter (DM), crude protein (CP), EE, ash, and energy contents of leg meat. Gender significantly affected the DM, CP, and energy contents of breast meat and DM, EE, and energy contents of leg meat. These results indicate that the carcase weight and yield, and its components, as well as meat quality, were better in older male turkeys than in adult females.
HIGHLIGHTS
Slaughter age and gender significantly influence carcase yield and composition and as well as meat quality in native Mexican turkeys raised under extensive traditional conditions.
It is recommended that native turkeys be slaughtered at around 40 weeks to obtain more acceptable carcase yields and meat of better nutritional value.
The native Mexican turkey is a viable poultry resource for ecological production systems.
Journal Article