Meat&Poultry - June 2013 - 74
From the Corral
BY DR. TEMPLE GRANDIN
meatpoultry@sosland.com
STUNNING evidence
and the amperage varies. The ques-
ic and clonic phase. The animal will
tion that has been asked is: ‘Are volt-
remain insensible if the heart stun is
age-regulated units humane?’
applied before the clonic (paddling
The bottom line is: regardless of
phase) stops. This will solve humane
circuit design, an electric stunner must
concerns about conducting this test.
produce an epileptic seizure. I have
Failure to do this test would result in
observed stunners with fake amperage
thousands of animals that may not be
meters. There are also units available
rendered insensible.
that change the frequency of the cur-
In many larger plants, simultane-
here have been many questions
rent to prevent blood-splash damage
ous head-to-body stunning is used,
about the best way to determine
in the meat. Higher frequencies re-
where a current is passed through
if animals have been rendered insen-
duce meat damage, but too high of a
both the brain and the heart at the
sible by electric stunning. If the ani-
frequency will fail to induce a seizure.
same time. Many of these units use
mal has a true natural blink, it is not
Since it is impossible for all plant per-
proprietary amperage-regulated and
stunned correctly. A natural blink oc-
sonnel to become electrical engineers,
frequency-regulated circuits. In most
curs when the eye makes a complete
when I audit a plant I look for clinical
larger plants, the stunner is applied for
cycle of opening and closing. To test
signs that the stunner is actually cre-
two to three seconds. The short time
for a natural blink, wave your hand
ating an epileptic seizure with a ton-
makes it possible to see signs of a weak
a few inches from the eye. A natural
ic (rigid) phase and clonic (kicking,
tonic and clonic phase. The clinical
blink will look like a live animal in
paddling) phase.
signs of the seizure are partially at-
T
the stockyard.
tenuated (reduced) by body stun. If
Proper stunning
I can observe a weak rigid and clonic
stunning must induce a grand mal epi-
When an animal is correctly stunned
phase, I know the stunner is working
leptic seizure. Failure to induce a sei-
for one to three seconds with a revers-
and inducing instantaneous insensi-
zure will result in an animal that may
ible head-only stun, a clear tonic and
bility in the animal.
be paralyzed and sensible to pain. In
clonic phase of the seizure can be ob-
The trend in animal welfare is to
many countries, both regulations and
served. If the stunner is held on for 30
use animal-based outcome measures.
guidelines state that a minimum of
seconds, the spine will become depo-
The OIE and American Meat Insti-
1.25 amps must be passed through the
larized and the seizure will not be ob-
tute’s minimum settings are a mini-
brain. The original studies were done
served. This animal will be insensible
mum baseline, but I do not fully trust
on small, 100-kg (220-lb.) pigs. The
provided that the stunner was capable
the meters because I have seen too
larger pigs that are being processed
of producing a seizure when applied
many fake things. It is also not possible
today will often require a greater am-
for one to three seconds.
to safely train auditors and inspectors
Research clearly shows that electric
When cardiac arrest stunning is
to open up electrical equipment and
The best electric stunners use an
used, the signs of a seizure are difficult
test it. To ensure humane slaughter,
amperage-regulated circuit. The de-
to observe. Stopping the heart masks
looking at a meter is not sufficient to
sired amperage is set and voltage var-
the signs of a seizure. If a sequential
determine if electrical stunning is cre-
ies. In the US and other countries,
stun is used where the current is ap-
ating instantaneous insensibility. An
there are older, voltage-regulated units
plied to the head fi rst and then a sec-
inspector or auditor needs to see signs
being used. In very small US plants,
ond current is applied to the heart, it
of a seizure. ■
these units are popular because they
is easy to determine that the stunner
are much less expensive. With this
is working by delaying the heart stun
type of unit, the desired voltage is set
for a few seconds to observe the ton-
perage setting.
74
• Meat&Poultry • June 2013 • www.MeatPoultry.com
Dr. Temple Grandin operates Grandin Livestock
Systems Inc., Fort Collins, Colo., and is a faculty
member at Colorado State Univ.
http://www.MeatPoultry.com
Meat&Poultry - June 2013
Table of Contents for the Digital Edition of Meat&Poultry - June 2013
Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - June 2013 - Meat&Poultry - June 2013
Meat&Poultry - June 2013 - 2
Meat&Poultry - June 2013 - 3
Meat&Poultry - June 2013 - Table of Contents
Meat&Poultry - June 2013 - 5
Meat&Poultry - June 2013 - 6
Meat&Poultry - June 2013 - 7
Meat&Poultry - June 2013 - Commentary - Now, we're cookin'
Meat&Poultry - June 2013 - 9
Meat&Poultry - June 2013 - Business Notes - China’s Shuanghui makes bid for Smithfield
Meat&Poultry - June 2013 - JBS posts $112.8M in Q1 earnings
Meat&Poultry - June 2013 - Triumph Foods to expand pork facility
Meat&Poultry - June 2013 - Hormel income dips on Jennie-O results, acquisitions
Meat&Poultry - June 2013 - Washington - What’s in a name?
Meat&Poultry - June 2013 - 15
Meat&Poultry - June 2013 - BBQ Report - Low & slow is red hot
Meat&Poultry - June 2013 - 17
Meat&Poultry - June 2013 - 18
Meat&Poultry - June 2013 - 19
Meat&Poultry - June 2013 - 20
Meat&Poultry - June 2013 - 21
Meat&Poultry - June 2013 - BBQ Report - Carnivorous curriculum
Meat&Poultry - June 2013 - 23
Meat&Poultry - June 2013 - 24
Meat&Poultry - June 2013 - 25
Meat&Poultry - June 2013 - 26
Meat&Poultry - June 2013 - 27
Meat&Poultry - June 2013 - 28
Meat&Poultry - June 2013 - 29
Meat&Poultry - June 2013 - Packaging Solutions - Consistency counts
Meat&Poultry - June 2013 - 31
Meat&Poultry - June 2013 - 32
Meat&Poultry - June 2013 - 33
Meat&Poultry - June 2013 - 34
Meat&Poultry - June 2013 - 35
Meat&Poultry - June 2013 - Meat Processing Operations & Engineering - Small but savvy
Meat&Poultry - June 2013 - 37
Meat&Poultry - June 2013 - 38
Meat&Poultry - June 2013 - 39
Meat&Poultry - June 2013 - 40
Meat&Poultry - June 2013 - 41
Meat&Poultry - June 2013 - Rooted in meat
Meat&Poultry - June 2013 - 43
Meat&Poultry - June 2013 - 44
Meat&Poultry - June 2013 - 45
Meat&Poultry - June 2013 - Pushing pests out
Meat&Poultry - June 2013 - 47
Meat&Poultry - June 2013 - Sanitation Tips - Usual suspects
Meat&Poultry - June 2013 - 49
Meat&Poultry - June 2013 - 50
Meat&Poultry - June 2013 - 51
Meat&Poultry - June 2013 - CEO Series - Fit to lead
Meat&Poultry - June 2013 - 53
Meat&Poultry - June 2013 - 54
Meat&Poultry - June 2013 - 55
Meat&Poultry - June 2013 - 56
Meat&Poultry - June 2013 - 57
Meat&Poultry - June 2013 - 58
Meat&Poultry - June 2013 - 59
Meat&Poultry - June 2013 - Ingredient Solutions - Meat makeover
Meat&Poultry - June 2013 - 61
Meat&Poultry - June 2013 - 62
Meat&Poultry - June 2013 - 63
Meat&Poultry - June 2013 - 64
Meat&Poultry - June 2013 - 65
Meat&Poultry - June 2013 - 66
Meat&Poultry - June 2013 - 67
Meat&Poultry - June 2013 - 68
Meat&Poultry - June 2013 - Meat Perspectives - HAACP and more
Meat&Poultry - June 2013 - 70
Meat&Poultry - June 2013 - 71
Meat&Poultry - June 2013 - 72
Meat&Poultry - June 2013 - 73
Meat&Poultry - June 2013 - From the Corral - STUNNING evidence
Meat&Poultry - June 2013 - 75
Meat&Poultry - June 2013 - Names in the News
Meat&Poultry - June 2013 - 77
Meat&Poultry - June 2013 - New Product Showcase
Meat&Poultry - June 2013 - 79
Meat&Poultry - June 2013 - 80
Meat&Poultry - June 2013 - 81
Meat&Poultry - June 2013 - 82
Meat&Poultry - June 2013 - 83
Meat&Poultry - June 2013 - Classified Advertising
Meat&Poultry - June 2013 - 85
Meat&Poultry - June 2013 - 86
Meat&Poultry - June 2013 - 87
Meat&Poultry - June 2013 - 88
Meat&Poultry - June 2013 - Advertisers
Meat&Poultry - June 2013 - The Insider
Meat&Poultry - June 2013 - 91
Meat&Poultry - June 2013 - 92
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