Meat+Poultry - November 2019 - 28

A N I M A L W E L FA R E R E P O RT

Some caretakers of animals
struggle with their roles of
keeping animals alive and
healthy and knowing when
euthanasia is needed for
sick or injured animals.

MEAT+ POULTRY | 11.19 | www.meatpoultry.com

AWARENESS TRAINING
Jones pointed out that with each stunning
method there can be overlapping factors
affecting stunning effectiveness. "To train how
to do things correctly, we have to understand
the things that can go wrong and make sure
that we are training to prevent it," she said.
Some of the factors, some of which can
apply to more than one technology, include:
equipment failure, incorrect placement,
improper or lack of restraint, poor contact,
human error and animal unpredictability. While
some of the factors are unknowns and harder
to control, such as human error and animal
behavior, Jones encourages staying on top of
those aspects that can be controlled, such as
equipment issues. When it comes to incorrect
placement, handlers can be trained as to
exactly where a wand or stunner is supposed
to be applied, she said.
When looking at all the stunning methods
available, CO2 is widely regarded as the most
effective, but even it requires vigilant oversight
and management to ensure the equipment is
properly maintained and that chambers are not
overloaded. And, while rare, handlers need to
be trained to handle the rare situation when
a pig comes out of the CO2 chamber and is
still sensible.
"Thorough training," Jones said, "helps
eliminate or minimize the things that can go
wrong."

dusanpetkovic1 - stock.adobe.com

28

focus groups to determine common barriers
to making timely euthanasia decisions
and developing training to address them.
When it came to factors influencing timely
euthanasia, barriers included logistical
factors, to perception of 'timely,' to identifying
compromised pigs and the respondent's
role as caretakers. Acknowledging this
caring versus killing paradox is a vital part
of ensuring humane care is given. "There is
this emotional toll and there's going to be
individuals that are not going to be suited to
make those decisions," she said.
Regardless of species or the role of those
responsible for handling livestock, PairisGarcia pointed out that a community-wide
awareness of what warrants an animal being
euthanized is important throughout the life
of livestock, whether on the farm, during
transport or at the processing plant.
To familiarize handlers of swine in a
variety of roles within the different scenarios
they might face and to help them make
timely decisions about on-farm euthanasia,
the National Pork Board (NPB) now offers a
computer-based training tool to the industry.
Users of the interactive program can navigate
through a variety of case studies and are
asked to answer questions about the need
for euthanasia in various scenarios. After
successfully answering questions in the
training tracks, users can print a certificate
to demonstrate their knowledge of properly
identifying and assessing the need for
euthanasia in a variety of situations and roles.
The NPB's Pork Checkoff-based training
using the computer-based case studies is now
available from the NPB on a thumb drive.

For a majority of animals that do make it to
the stunning area, CO2 systems are becoming
the norm at most large-scale plants, where the
emphasis on training tends to be on proper
maintenance of the systems. "It's a very quiet
process," Toliver said of the systems, and
overall CO2 is an effective technology. "We see
very few animals that we have to worry about
as long as the machinery is working right when
they come out the other side."
A few plants still use electrical stunning (to
the head or to the heart) for hogs, Toliver said,
which requires handlers to be aware of the
timeframe from stunning to sticking to ensure
the animal doesn't return to sensibility. Another
option, typically for very small operations,
is using a gunshot to stun the animal. "Each
one of these," Toliver said of the various
technologies, "have a different thing we have to
keep track of or that we need to train on."


http://www.meatpoultry.com

Meat+Poultry - November 2019

Table of Contents for the Digital Edition of Meat+Poultry - November 2019

Meat+Poultry - November 2019
CONTENTS
COMMENTARY - Winning with words
BUSINESS NOTES - TYSON FRESH MEATS BANS RACTOPAMINE USE IN HOGS
WAYNE FARMS EXPANDS ITS RETAIL REACH
SUPERIOR FARMS SPRINGS NEW LAMB SAUSAGES
FOSTER FARMS ADDS ZACKY FARMS ASSETS
BUTTERBALL DEBUTS SOCIAL RESPONSIBILITY REPORT
JACK LINK’S, LORISSA’S KITCHEN EXPAND PORTFOLIO
KRAFT HEINZ TEAMS UP WITH UFC ON NEW PROTEIN SNACK
WASHINGTON - Japanese negotiations
NEWS UPDATE - Boosting agribusiness
ANIMAL WELFARE REPORT - Raising THE BAR
Upstream awareness
POULTRY PROCESSING TECH - QUALITY CONTROL
MANAGING AND MEASURING
FOOD SAFETY - Pressured to IMPROVE
PACKAGING SOLUTIONS - Forming FRESHNESS
INGREDIENT ISSUES - Adding moisture, adding value
PROCESSOR PERSPECTIVE - Predicting the FUTURE
SMALL BUSINESS MATTERS - Talkin' TURKEY
ALTERNATIVE PROTEINS - Plant-based PROGRESSION
SHOW PREVIEW - IPPE invitation
FROM THE CORRAL - Animal awareness
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - November 2019 - Meat+Poultry - November 2019
Meat+Poultry - November 2019 - Meat+Poultry - November 2019
Meat+Poultry - November 2019 - 2
Meat+Poultry - November 2019 - 3
Meat+Poultry - November 2019 - CONTENTS
Meat+Poultry - November 2019 - 5
Meat+Poultry - November 2019 - 6
Meat+Poultry - November 2019 - 7
Meat+Poultry - November 2019 - COMMENTARY - Winning with words
Meat+Poultry - November 2019 - 9
Meat+Poultry - November 2019 - FOSTER FARMS ADDS ZACKY FARMS ASSETS
Meat+Poultry - November 2019 - KRAFT HEINZ TEAMS UP WITH UFC ON NEW PROTEIN SNACK
Meat+Poultry - November 2019 - WASHINGTON - Japanese negotiations
Meat+Poultry - November 2019 - 13
Meat+Poultry - November 2019 - NEWS UPDATE - Boosting agribusiness
Meat+Poultry - November 2019 - 15
Meat+Poultry - November 2019 - 16
Meat+Poultry - November 2019 - 17
Meat+Poultry - November 2019 - ANIMAL WELFARE REPORT - Raising THE BAR
Meat+Poultry - November 2019 - 19
Meat+Poultry - November 2019 - 20
Meat+Poultry - November 2019 - 21
Meat+Poultry - November 2019 - 22
Meat+Poultry - November 2019 - 23
Meat+Poultry - November 2019 - Upstream awareness
Meat+Poultry - November 2019 - 25
Meat+Poultry - November 2019 - 26
Meat+Poultry - November 2019 - 27
Meat+Poultry - November 2019 - 28
Meat+Poultry - November 2019 - 29
Meat+Poultry - November 2019 - POULTRY PROCESSING TECH - QUALITY CONTROL
Meat+Poultry - November 2019 - 31
Meat+Poultry - November 2019 - 32
Meat+Poultry - November 2019 - 33
Meat+Poultry - November 2019 - 34
Meat+Poultry - November 2019 - 35
Meat+Poultry - November 2019 - MANAGING AND MEASURING
Meat+Poultry - November 2019 - 37
Meat+Poultry - November 2019 - 38
Meat+Poultry - November 2019 - 39
Meat+Poultry - November 2019 - 40
Meat+Poultry - November 2019 - 41
Meat+Poultry - November 2019 - 42
Meat+Poultry - November 2019 - 43
Meat+Poultry - November 2019 - 44
Meat+Poultry - November 2019 - 45
Meat+Poultry - November 2019 - FOOD SAFETY - Pressured to IMPROVE
Meat+Poultry - November 2019 - 47
Meat+Poultry - November 2019 - 48
Meat+Poultry - November 2019 - 49
Meat+Poultry - November 2019 - 50
Meat+Poultry - November 2019 - 51
Meat+Poultry - November 2019 - PACKAGING SOLUTIONS - Forming FRESHNESS
Meat+Poultry - November 2019 - 53
Meat+Poultry - November 2019 - 54
Meat+Poultry - November 2019 - 55
Meat+Poultry - November 2019 - 56
Meat+Poultry - November 2019 - 57
Meat+Poultry - November 2019 - INGREDIENT ISSUES - Adding moisture, adding value
Meat+Poultry - November 2019 - 59
Meat+Poultry - November 2019 - 60
Meat+Poultry - November 2019 - 61
Meat+Poultry - November 2019 - 62
Meat+Poultry - November 2019 - 63
Meat+Poultry - November 2019 - 64
Meat+Poultry - November 2019 - 65
Meat+Poultry - November 2019 - PROCESSOR PERSPECTIVE - Predicting the FUTURE
Meat+Poultry - November 2019 - 67
Meat+Poultry - November 2019 - 68
Meat+Poultry - November 2019 - 69
Meat+Poultry - November 2019 - SMALL BUSINESS MATTERS - Talkin' TURKEY
Meat+Poultry - November 2019 - 71
Meat+Poultry - November 2019 - 72
Meat+Poultry - November 2019 - 73
Meat+Poultry - November 2019 - ALTERNATIVE PROTEINS - Plant-based PROGRESSION
Meat+Poultry - November 2019 - VDG - 1
Meat+Poultry - November 2019 - VDG - 2
Meat+Poultry - November 2019 - 75
Meat+Poultry - November 2019 - SHOW PREVIEW - IPPE invitation
Meat+Poultry - November 2019 - 77
Meat+Poultry - November 2019 - FROM THE CORRAL - Animal awareness
Meat+Poultry - November 2019 - 79
Meat+Poultry - November 2019 - CALENDAR
Meat+Poultry - November 2019 - 81
Meat+Poultry - November 2019 - NAMES IN THE NEWS
Meat+Poultry - November 2019 - 83
Meat+Poultry - November 2019 - SHOWCASE
Meat+Poultry - November 2019 - 85
Meat+Poultry - November 2019 - CLASSIFIEDS
Meat+Poultry - November 2019 - 87
Meat+Poultry - November 2019 - 88
Meat+Poultry - November 2019 - ADVERTISERS
Meat+Poultry - November 2019 - THE INSIDER
Meat+Poultry - November 2019 - 91
Meat+Poultry - November 2019 - 92
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