Slaughter technology

Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.

Slaughter technology has changed dramatically over the past 30 yr. Methods of handling the live animal immediately prior to slaughter, methods of stunning, killing, early postmortem handling, and carcass treatment have all seen technological advancement. The primary factors driving changes in these technical aspects of poultry slaughter have been to increase efficiency of commercial operations and the improvement of carcass and meat quality. Paralleling these developments, changes in social and legal expectations regarding animal well-being have also had an impact on these technical developments. The purpose of this symposium is to review the developments of these changing technologies and how they are being implemented in commercial operations. Special emphasis is on the technologies of electrical stunning, gas stunning, and electrical stimulation and their effects on carcass and meat quality.

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