ZCNZ.htm

NR ZCNZ

AU Warriss,P.D.; Wilkins,L.J.

TI Exsanguination of meat animals

QU Seminar on pre-slaughter stunning of food animals, European Conference Group on the Protection of Farm Animals, Brussels, 2 - 3 June 1987

PT Proceedings

AB Ausblutung bei Schlachttieren. Effective exsanguination is desirable to facilitate carcass dressing and to recover the maximum amount of blood. Removal of blood from the carcass is influenced by mechanical and physiological factors. Mechanical factors, such as the particular vessels incised at sticking and the orientation of the carcass during this procedure, affect the drainage of blood from central large vessels. These can to some degree influence the volume of blood lost and the rate of loss. With adequate incision of the neck vessels all animals lose between 40 and 60 percent of their total blood volume and the pattern and rate of loss is similar in the various species examined. Physiological factors affect the distribution of blood between the peripheral vascular beds and the central vessels. The stress associated with stunning and haemorrhage of exsanguination will normally promote peripheral vasoconstriction through the action of catecholamines, and this will reduce to a minimum the amount of blood present in tissues such as the skeletal muscles. The smallest blood vessels are unlikely to be drained of blood by exsanguination and the heart does not pump blood out of vessels. Neither does cardiac arrest increase the residual blood content of muscles. This is normally between about 2 and 9 ml blood per kg muscle in red meat species and even less in poultry.

SP englisch

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