Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning

Gibson, T J and Dadios, N and Gregory, N G (2015) Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning. MEAT SCIENCE, 110. pp. 310-4.

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Abstract

This study examined the effect of neck cut position on the time to physical collapse in upright restrained halal slaughtered cattle (n = 644). Time to collapse was used as an indirect indicator of the early stages of onset of unconsciousness. Cattle were slaughtered with either a conventional low (LNC) (n = 561) or a high neck cut (HNC) (n = 83). Mean time to final collapse was higher in the LNC compared to HNC group (18.9 ± 1.1 s and 13.5 ± 1.3 s respectively (P < 0.01)). The mean false aneurysm scores were higher in the LNC cattle (0.8 ± 0.0) compared to the HNC (0.6 ± 0.1) (P < 0.01). Animals that took > 20 s to final collapse had larger false aneurysms. In summary, the HNC reduced the mean time to final collapse and the frequency of animals that took longer than 20 s to collapse.