ABSTRACT
This chapter deals with slaughter techniques for pigs. The key challenges addressed are:
• Maintaining a high level of animal welfare: This requires well managed production systems and technologies
• Carcass value: Humane pre-slaughter handling reduces losses due to injury and poorer meat quality
• Efficiency: The need for a high slaughter capacity and a fast line speed • Working environment: Acceptable working conditions for operators at the
slaughterhouse • Legislation: The need to fulfil legal requirements, e.g. EU Regulation No. 1099/2009
Authorities, NGOs, markets and the public in general have a number of concerns and requirements for animal welfare. The relevant authorities and certain implemented regulations like EU Regulation No. 1099/2009 have increased awareness of animal welfare issues and have contributed to significant improvements in the handling of animals on the day of slaughter. Due to EU legislation, slaughterhouses must appoint an animal welfare officer, establish standard operating procedures and entrust the handling of animals to properly trained staff with a certificate of competence. The market has additional requirements, such as the need for meat to be of a uniformly high quality.
