Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing. (August 2016)
- Record Type:
- Journal Article
- Title:
- Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing. (August 2016)
- Main Title:
- Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing
- Authors:
- Terlouw, Claudia
Bourguet, Cécile
Deiss, Véronique - Abstract:
- Abstract: This review describes the neurobiological mechanisms that are relevant for the stunning and killing process of animals in the abattoir. The mechanisms underlying the loss of consciousness depend on the technique used: mechanical, electrical or gas stunning. Direct exsanguination (without prior stun) causes also a loss of consciousness before inducing death. The underlying mechanisms may involve cerebral anoxia or ischemia, or the depolarisation, acidification and/or the destruction of brain neurons. These effects may be caused by shock waves, electrical fields, the reduction or arrest of the cerebral blood circulation, increased levels of CO2 or low levels of O2 in the inhaled air, or the mechanical destruction of neurons. The targeted brain structures are the reticular formation, the ascending reticular activating system or thalamus, or the cerebral hemispheres in a general manner. Some of the techniques, when properly used, induce an immediate loss of consciousness; other techniques a progressive loss of consciousness. Highlights: Stunning techniques use various principles to disturb normal brain function. Most techniques involve mechanical destruction, acidification or depolarisation of neurons. Targets are the reticular formation, its projections, or the cerebral hemispheres. Death is caused by cerebral anoxia/ischemia or the destruction of brain neurons.
- Is Part Of:
- Meat science. Volume 118(2016:Aug.)
- Journal:
- Meat science
- Issue:
- Volume 118(2016:Aug.)
- Issue Display:
- Volume 118 (2016)
- Year:
- 2016
- Volume:
- 118
- Issue Sort Value:
- 2016-0118-0000-0000
- Page Start:
- 133
- Page End:
- 146
- Publication Date:
- 2016-08
- Subjects:
- Slaughter -- Consciousness -- Unconsciousness -- Death -- Stunning -- Bleeding -- Animal welfare
Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.meatsci.2016.03.011 ↗
- Languages:
- English
- ISSNs:
- 0309-1740
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 838.xml