Chapter 10: Antemortem Handling and Welfare

The chapter discusses the following topics: Continuous Measurement and Monitoring, Meat Quality Correlations, How Stressful is Slaughter?, Causes of Poor Welfare Audit Scores, Animal Vision, Hearing and Smell, Basic Handling Principles, Handler Movement Patterns, Design of Handling Facilities, Design and Operation of Restraint Devices, Stunning, Stunning Method and Blood-Splash, Bruising and Meat Quality.

Meat Packers Council of Canada records, 1954-1961

The Meat Packers Council of Canada was originally founded in 1919 in an effort to encourage farmers to produce better quality livestock. Originally known as the Industrial and Development Council of Canadian Meat Packers, charter members included Harris Abattoir Co. Ltd.; William Davies Co. Ltd.; Swift Canadian Co. Ltd.; Gunns Ltd.; Canadian Packing Co. Ltd.; Puddy’s Ltd.; F.W. Fearman Co.; Ingersol Packing Co. Ltd.; Whyte Packing Co. Ltd.; Gallagher-Holman & Lafrance Co. Ltd.; Gordon – Fronside and Fares Packers Ltd.; Wilson Canadian Co. Ltd.; and Armour & Co. Most of these firms were based in Ontario, but the Council’s operations were soon expanded with the opening of a western and eastern field office. The Council was incorporated in 1961. In 1980, the name changed to the Canadian Meat Council.

Bos Indicus-Cross Feedlot Cattle with Excitable Temperaments have Tougher Meat and a Higher Incidence of Borderline Dark Cutters

The article was published in the journal Meat Science, Vol. 46, No.4. The focus is data collected for cattle temperament and the quality of meat produced.