Project

Verdo-HEN: To evaluate the efficacy, bleeding and welfare aspects of electric stunning and slaughter without stunning of beef and chicken soup

Acronym
VERDO-KIP
Duration
01 January 2014 → 30 June 2018
Funding
Federal funding: various
Promotor
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal welfare
    • Veterinary public health and food safety
Keywords
waterbath stunning slaughter broiler laying hen
 
Project description

The proposed project consists of three phases: 1 / identification and selection, 2/3 and evaluation / research and implementation. First of all, will be at the Belgian poultry slaughterhouses are collected by means of a visit, the following data on the spot: slaughter numbers per day, and -ritme, poultry types and method of anesthesia (including the technical parameters or mode of slaughter according to religious rite). Data is then processed and slaughterhouses selected for the participation in the second phase on the basis of a maximum diversity in slaughtering operations.