Review
Agriculture, Dairy & Animal Science
Awis Qurni Sazili, Pavan Kumar, Muhammad Nizam Hayat
Summary: Appropriate stunning can make animals unconscious instantly, avoiding unnecessary pain and stress during slaughter. Scientific findings suggest that halal-compliant stunning technologies are reversible, do not kill animals prior to the halal cut, and do not obstruct blood loss.
Review
Food Science & Technology
MustafaM Farouk, Phillip Strydom, Rachael Dean, Nadia Vather, Mike Gcabo, Mohammad Amir
Summary: With the increasing demand for Halal meat, countries rich in wild game and feral animals are encouraged to consider supplying Halal hunted game meat to meet the needs of Halal consumers worldwide.
Article
Veterinary Sciences
En-Chieh Chao
Summary: This article explores the protests against religious slaughter and the background of halal slaughter, discussing ethical issues related to animal welfare and slaughter methods. It emphasizes the importance of animal ethics in Islam and reveals how veterinary scientists bridge the gap between secular and Islamic animal ethics through scientific research.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Veterinary Sciences
A. Fuseini, M. Teye, J. Lever
Summary: The ethical and economic significance of slaughtering animals for consumption by people of faith is significant. The growing demand for halal meat products raises concerns about animal welfare. Further research and dialogue between key stakeholders are needed to improve animal welfare during halal slaughter.
Article
Agriculture, Dairy & Animal Science
Prasad M. Govindaiah, Naveena B. Maheswarappa, Rituparna Banerjee, Bidyut Prava Mishra, Balaji B. Manohar, Sowmya Dasoju
Summary: This study evaluated the impact of different slaughter methods on meat quality and various biochemical and hormonal parameters. The results showed that electrical stunning had some effect on meat quality, while there were no significant differences in blood parameters between the non-stunning and stunning groups. Proteomic analysis identified differentially abundant proteins between the two groups.
Article
Agriculture, Dairy & Animal Science
Marika Vitali, Luca Sardi, Giovanna Martelli, Eleonora Nannoni
Summary: The production of Italian heavy pigs differs from pig farming in other countries due to high body weight and age at slaughter. This review highlights the welfare issues of Italian heavy pigs in pre-slaughter phases and identifies knowledge gaps. Lack of understanding and standardized assessment protocols present challenges in improving animal welfare and ethical attributes in this renowned production.
Article
Agriculture, Dairy & Animal Science
E. C. Jongman, R. Woodhouse, M. Rice, J-L Rault
Summary: This study examined factors related to variation in pig responses to CO2 stunning in Australian commercial abattoirs. The research found differences in behavior among pigs in response to stunning, with some attempting to escape or crawl in the gondola, while others mounted other pigs. The study also revealed disparities in aversive responses to CO2 stunning between female and male pigs.
Review
Agriculture, Dairy & Animal Science
K. A. Fletcher, G. Limon, L. J. Whatford, A. Grist, T. G. Knowles, T. J. Gibson
Summary: This systematic review found a lack of consistent guidance on equine slaughter globally, along with a shortage of research on equine welfare during the slaughter process, particularly concerning donkeys and mules in low-income countries. The need to urgently develop an evidence base to improve guidance in this area was highlighted.
Review
Agriculture, Dairy & Animal Science
K. A. Fletcher, G. Limon, L. J. Whatford, A. Grist, T. G. Knowles, T. J. Gibson
Summary: This systematic review identified a shortage of published research on equid welfare at slaughter, particularly focusing on donkeys and mules in low-income countries. Existing studies in equine slaughter show uncertainty and conflicting results, emphasizing the urgent need for further research to improve guidance in this area.
Article
Agriculture, Dairy & Animal Science
Giorgio Smaldone, Stefano Capezzuto, Rosa Luisa Ambrosio, Maria Francesca Peruzy, Raffaele Marrone, Giacomo Peres, Aniello Anastasio
Summary: Water-bath stunning is the most commonly used stunning system in poultry slaughtering. This study evaluated the efficiency of two types of electrical equipment on broilers of different weights and their impact on meat quality. The results showed that the stunning systems were effective in ensuring animal welfare, with differences in stunning signs and injuries depending on the weight of the broilers.
Review
Agriculture, Dairy & Animal Science
Francesca Conte, Eva Voslarova, Vladimir Vecerek, Robert William Elwood, Paolo Coluccio, Michela Pugliese, Annamaria Passantino
Summary: This article emphasizes the need to consider animal welfare when slaughtering decapod crustaceans and suggests using methods least likely to cause suffering. Current legislation protecting the welfare of decapod crustaceans is lacking, therefore the implementation of welfare guidelines to cover these economically important animals is necessary.
Review
Agriculture, Dairy & Animal Science
Ignacio de la Rosa, Pedro L. Castro, Rafael Gines
Summary: The European aquaculture production of seabass and gilthead seabream is dominated by sea cage farms. Various methods such as brailing and pumping are used in the extraction process, with a focus on achieving unconsciousness in the fish prior to stunning. The most common stunning method is hypothermia, but alternatives like electrical stunning and anaesthetic with clove oil are discussed for their potential impact on fish welfare.
Article
Business
Richard Badu, Moses Teye, Richard Kwasi Bannor, Fuseini Awal
Summary: This study aims to examine the understanding and opinion of meat consumers and Islamic scholars in Ghana on pre-slaughter stunning of livestock, and its influence on consumers' meat purchasing decisions. The findings suggest that the majority of meat consumers have little knowledge about pre-slaughter stunning, while the acceptance of stunning among Islamic scholars is associated with their education and knowledge on the topic.
JOURNAL OF ISLAMIC MARKETING
(2023)
Review
Food Science & Technology
I. H. A. Abd El-Rahim, B. H. Mashat, S. M. Fat'hi
Summary: The handling and slaughtering of animals have a significant impact on meat quality. Halal slaughter, which involves cutting specific arteries and veins without stunning, allows for proper blood drainage and better preservation of high-quality meat. In contrast, most stunning methods hinder the bleeding process, leading to badly bled meat that is harder to preserve. Proper halal slaughter requires careful management to ensure good welfare and the production of high-quality meat.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2023)
Article
Agriculture, Dairy & Animal Science
Jurhamid Columbres Imlan, Ubedullah Kaka, Yong-Meng Goh, Zulkifli Idrus, Elmutaz Atta Awad, Ahmed Abubakar Abubakar, Tanbir Ahmad, Hassan N. Quaza Nizamuddin, Awis Qurni Sazili
Summary: This study evaluated the responses of cattle subjected to upright and lateral slaughter positions on EEG and catecholamines. The results showed that the LP group had less stress and pain responses, while the UP group had significantly higher MF and delta waves post-slaughter.
Article
Agriculture, Dairy & Animal Science
Nnenna Ugwu, Emma Love, Jo Murrell, Helen R. Whay, Toby Knowles, Jo Hockenhull
Summary: The study aimed to investigate the behavior of hutch-housed dairy calves, develop an ethogram, and determine the impact of different housing, days, genders, and times on calf behavior. Results showed no significant differences in behavior between calves housed in different hutches, but significant variations were observed between different days and genders. Furthermore, time of day significantly influenced calf behavior.
APPLIED ANIMAL BEHAVIOUR SCIENCE
(2021)
Article
Veterinary Sciences
Jane Katherine Murray, Rachel Heather Kinsman, Michelle Susannah Lord, Rosa Elizabete Pinto Da Costa, Joshua Luke Woodward, Sara Cecylia Owczarczak-Garstecka, Severine Tasker, Toby Grahame Knowles, Rachel Alison Casey
Summary: The Generation Pup study aims to investigate the relative influence of environmental and genetic factors on a range of health and behavior outcomes in dogs. As of January 23, 2020, 3726 puppies have been registered, with recruitment continuing until 10,000 are recruited.
BMC VETERINARY RESEARCH
(2021)
Article
Agriculture, Dairy & Animal Science
Viviana M. Bravo, Toby G. Knowles, Carmen Gallo
Article
Agriculture, Dairy & Animal Science
Andrew Grist, Randall Bock, Toby G. Knowles, Stephen B. Wotton
Article
Veterinary Sciences
Anna E. Nutt, Toby G. Knowles, Neil G. Nutt, Joanna C. Murrell, Darren Carwardine, Lee B. Meakin, Guillaume Chanoit
Summary: This study assessed and compared the magnitude of lameness and level of pain after muscle-sparing lateral thoracotomy (MSLT) and standard lateral thoracotomy (SLT) in dogs, finding that pain and lameness were reduced by sparing the latissimus dorsi muscle.
VETERINARY SURGERY
(2021)
Article
Veterinary Sciences
D. Carwardine, N. J. Burton, T. G. Knowles, N. Barthelemy, K. J. Parsons
Summary: The study retrospectively reviewed 62 dogs (82 elbows) underwent fluoroscopically guided transcondylar screw placement for humeral intracondylar fissure, revealing a postoperative complication rate of 45% with 15% of cases requiring revision surgery. Prolonged surgical time and neutering in female dogs were identified as protective factors against postoperative complications.
JOURNAL OF SMALL ANIMAL PRACTICE
(2021)
Article
Behavioral Sciences
Natalia Mendez Ruiz-Tagle, Sergio Luiz Gama Nogueira-Filho, Toby G. Knowles, Selene Siqueira da Cunha Nogueira
Summary: The study found that capybaras recognized jaguar feces as a predator threat, but odor habituation may limit the repellent's efficacy locally. However, it appeared to have a longer term effect on the overall numbers of capybaras visiting a site in general.
Article
Agriculture, Dairy & Animal Science
Joshua L. Woodward, Rachel A. Casey, Michelle S. Lord, Rachel H. Kinsman, Rosa E. P. Da Costa, Toby G. Knowles, Severine Tasker, Jane K. Murray
Summary: The majority of dog owners use rewards when training their dogs, but many also use aversive methods which can compromise the dogs' welfare. Older male owners and those who have not attended training classes are more likely to use a combination of reward and aversive training methods.
APPLIED ANIMAL BEHAVIOUR SCIENCE
(2021)
Article
Multidisciplinary Sciences
Livia Benato, Joanna Murrell, Toby G. Knowles, Nicola J. Rooney
Summary: The study developed a multidimensional pain scale specific to rabbits called the BRPS, which includes seven categories and four intensities of pain. The scale was refined through video observation and internal reliability testing to provide a comprehensive pain assessment tool for veterinary professionals.
Article
Marine & Freshwater Biology
Margot K. Vermeylen, Toby G. Knowles, Heather W. Barron
Summary: The study reveals an increasing trend of Karenia brevis red tides along Florida's coast, potentially caused by anthropogenic eutrophication, which results in an increased number of affected wildlife. Moreover, water discharges from the Okeechobee waterway are significantly correlated with K. brevis densities. Different species groups exhibit significant correlations with K. brevis cell counts, particularly the double-crested cormorants.
Review
Agriculture, Dairy & Animal Science
K. A. Fletcher, G. Limon, L. J. Whatford, A. Grist, T. G. Knowles, T. J. Gibson
Summary: This systematic review found a lack of consistent guidance on equine slaughter globally, along with a shortage of research on equine welfare during the slaughter process, particularly concerning donkeys and mules in low-income countries. The need to urgently develop an evidence base to improve guidance in this area was highlighted.
Article
Business
Awal Fuseini, Phil Hadley, Toby Knowles
Summary: This study investigated HCBs in the UK to highlight major differences in Halal meat production standards. The findings provide guidance for abattoir operators, meat processors, and retailers in selecting suitable Halal certifiers for their businesses.
JOURNAL OF ISLAMIC MARKETING
(2021)
Article
Veterinary Sciences
Mariana Pacheco, Toby G. Knowles, James Hunt, Louisa S. Slingsby, Polly M. Taylor, Joanna C. Murrell
Article
Veterinary Sciences
Awal Fuseini, Toby G. Knowles
Meeting Abstract
Obstetrics & Gynecology
M. Karoshi, B. Hurst, R. Milnes, T. Knowles, A. Pirrie
HUMAN REPRODUCTION
(2020)
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
