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Due to the high consumption of meat by the population and concerns about animal welfare, some researchers and organizations have created the concept of humane slaughter, which aims to use techniques and practices in the stages prior to slaughter to reduce animal suffering. Meat quality also depends on the stress acquired in the pre-slaughter stages, which can alter its pH. Humane slaughter encompasses the stages from handling and transport on the farm to bleeding conditions. Thus, this study aimed to verify the conditions of handling, transport, and slaughter of animals in slaughterhouses in the Campos Gerais region and the interior of São Paulo, comparing them with the conditions suggested by Humane Slaughter.
About the author
Doktorandin im Graduiertenprogramm für Lebensmittelwissenschaft und -technologie an der Staatlichen Universität von Ponta Grossa, tätig im Bereich der Herstellung von Stärke-Biofilmen mit Nanocellulose. Lebensmittelingenieurin, Spezialistin für Arbeitssicherheit und Master in Lebensmittelwissenschaft und -technologie.
