Pre-slaughter cattle welfare indicators for use in commercial abattoirs with voluntary monitoring systems: A systematic review

Losada Espinosa, Natyieli and Villarroel Robinson, Morris Ricardo and María, G. A. and Miranda de la Lama, G. C. (2018). Pre-slaughter cattle welfare indicators for use in commercial abattoirs with voluntary monitoring systems: A systematic review. "Meat Science", v. 138 ; pp. 34-48. ISSN 0309-1740. https://doi.org/10.1016/j.meatsci.2017.12.004.

Description

Title: Pre-slaughter cattle welfare indicators for use in commercial abattoirs with voluntary monitoring systems: A systematic review
Author/s:
  • Losada Espinosa, Natyieli
  • Villarroel Robinson, Morris Ricardo
  • María, G. A.
  • Miranda de la Lama, G. C.
Item Type: Article
Título de Revista/Publicación: Meat Science
Date: April 2018
ISSN: 0309-1740
Volume: 138
Subjects:
Freetext Keywords: Cattle welfare indicators; Voluntary monitoring systems; Pre-slaughter stress; Meat quality; Abattoir
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Animal welfare has become an important subject of public, economic and political concern, leading to the need to validate indicators that are feasible to use at abattoirs. A systematic review was carried out, which identified 72 cattle welfare indicators (CWI) that were classified into four categories (physiological, morphometric, behavioral and meat quality). Their validity and feasibility for use in abattoirs were evaluated as potential measures of cattle welfare during transportation to the abattoir and at the abattoir itself. Several highly valid indicators were identified that are useful to assess welfare at abattoirs, including body condition score, humananimal interactions, vocalizations, falling, carcass bruising, and meat pH. In addition, some intermediate valid indicators are useful and should be investigated further. Information along the food chain could be used systematically to provide a basis for a more-risk-based meat inspection. An integrated system based on the use of key indicators defined for each inspection step with the setting of alarm thresholds could be implemented.

More information

Item ID: 54590
DC Identifier: http://oa.upm.es/54590/
OAI Identifier: oai:oa.upm.es:54590
DOI: 10.1016/j.meatsci.2017.12.004
Official URL: https://www.sciencedirect.com/science/article/pii/S0309174017312032?via%3Dihub
Deposited by: Memoria Investigacion
Deposited on: 08 May 2019 11:15
Last Modified: 08 May 2019 11:15
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