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dc.contributor.authorGrandin, Temple
dc.contributor.authorHui (ed.), Y.H.
dc.contributor.authorWai-Kit (ed.), Nip
dc.contributor.authorRogers (ed.), Robert W.
dc.contributor.authorYoung (ed.), Owen A.
dc.date.accessioned2015-09-14T19:11:23Z
dc.date.available2015-09-14T19:11:23Z
dc.date.issued2001
dc.identifier.urihttp://hdl.handle.net/10464/7195
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.subjectLivestocken_US
dc.subjectAnimalsen_US
dc.subjectAnimal Behaviouren_US
dc.subjectHandling Facilitiesen_US
dc.titleChapter 10: Antemortem Handling and Welfareen_US
dc.title.alternativeMeat Science and Applications (pp. 222-248)en_US
refterms.dateFOA2021-07-16T09:58:02Z


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