Thematische Bibliographien / Slaughtering

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Slaughtering“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Slaughtering"

1

Santori, Pasqualino. "Unconscious slaughtering." Derecho Animal. Forum of Animal Law Studies 9, no. 2 (April 17, 2018): 106. http://dx.doi.org/10.5565/rev/da.338.

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2

Pellino, Gianluca, and Francesco Selvaggi. "Slaughtering Sacred Cows." Diseases of the Colon & Rectum 58, no. 5 (May 2015): e73-e74. http://dx.doi.org/10.1097/dcr.0000000000000363.

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3

De Smet, S. "pH measurements in the slaughterline and carcass quality: a survey in six Belgian slaughterhouses." Netherlands Journal of Agricultural Science 42, no. 3 (September 1, 1994): 235–48. http://dx.doi.org/10.18174/njas.v42i3.601.

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pH was measured early post mortem in longissimus muscle (and occasionally in semimembranosus muscle) in the slaughterline of six Belgian slaughtering plants in three or four sessions. Mean pH values differed according to the mode of expression: pH means calculated after transformation to hydrogen ion concentrations were always lower than means calculated directly from pH values. The differences was linearly dependent on the variance, meaning that transformation of pH values to hydrogen ion concentrations is strongly recommended when comparing mean values of groups with unequal variances. Large
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Nurjanah, Siti, Winiati Puji Rahayu, and Rara Nabila Najib. "Evaluasi Penerapan Good Manufacturing Practice dan Sanitation Standard Operating Procedure pada Rumah Pemotongan Hewan Unggas di Bogor." Jurnal Ilmu Pertanian Indonesia 26, no. 1 (December 7, 2020): 60–68. http://dx.doi.org/10.18343/jipi.26.1.60.

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Microbial contamination in chicken meat is caused by unsanitary practices during slaughtering in poultry slaughtering house. Poultry slaughtering house need to apply Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP) system to produce the standard microbial requirements of meat. This study was aimed to evaluate the implementation of GMP and SSOP and categorize 30 slaughtering houses located in Bogor. Observation was carried out in 4 modern slaughtering houses (RPH-U) and 26 traditional slaughtering houses (TPH-U). Parameter evaluation was determined based on t
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Arshad, Muhammad Sajid, Urooj Khan, and Waseem Khalid. "Customary Slaughtering Methods and their Comparison with Islamic Slaughtering (Zabiha) - The Review." Indonesian Journal of Interdisciplinary Islamic Studies 5, no. 2 (March 27, 2022): 65–89. http://dx.doi.org/10.20885/ijiis.vol.5.iss2.art4.

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This review investigates about most commonly adopted slaughtering techniques and their comparison with that of the technique, portrayed by Islam. The customary methods of animal slaughtering involve stunning. Ritual kosher which resembles with halal slaughtering method but do not include Tasmiyah, the other one is jhatka slaughtering method which obeys killing of animal by severing the head with single stroke of axe or sword. Whereas, the Islamic slaughtering manner, commonly known as Zabiha, obligates the cut of trachea, food pipe, carotid artery and jugular vein, while reciting the Holy name
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Cranley, John. "Slaughtering lambs without stunning." Veterinary Record 170, no. 10 (March 9, 2012): 267.2–268. http://dx.doi.org/10.1136/vr.e1703.

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7

Ali, N. S. M., A. R. Zabidi, M. N. A. Manap, S. M. S. N. S. Zahari, and N. Yahaya. "Effect of different slaughtering methods on metabolites of broiler chickens using Ultra High-Performance Liquid Chromatography-Time of Flight-Mass Spectrometry (UHPLC-TOF-MS)." Food Research 4, S1 (February 10, 2020): 133–38. http://dx.doi.org/10.26656/fr.2017.4(s1).s06.

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Islamic study defined Halal meat as a “thoyyiban” (clean) food source. Halal meat is produced by following slaughtering procedure as determined by the Islamic jurisprudence. Slaughtering methods have gained a worldwide discussion as animal welfare becomes a concern. However, there is lacking of scientific facts to prove which slaughtering methods produce better physiological effects on animals from metabolomics view. Therefore, metabolomics approach by Liquid Chromatography-Time of Flight-Mass Spectrometry (LC-TOF-MS) was used in this study to understand how the metabolites in poultry change w
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Reich, Arie, and Guy Harpaz. "Kosher and Halal Slaughtering Before the Court of Justice: A Case of Religious Intolerance?" European Public Law 28, Issue 1 (February 1, 2022): 35–52. http://dx.doi.org/10.54648/euro2022003.

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In December 2020 the Court of Justice of the EU approved the legality of a decree, adopted by the Flemish Region in Belgium, which introduced an outright ban on slaughtering of animals by means of traditional Jewish and Muslim rites. The Court, which did not adopt the opinion of Advocate General Hogan, effectively nullified an express derogation for ritual slaughtering found in the EU’s regulation on slaughtering. This article will critically examine the Judgment, arguing that it has not only misinterpreted EU regulations, but also compromised the rights of European minorities to religious fre
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Haq, Anis Dliyaul, Irfan Irfan, and Yanti Meldasari Lubis. "Pengaruh Cara Penyembelihan dan Lama Penyimpanan Terhadap Kualitas Daging Ayam Broiler." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 1 (April 1, 2020): 36–39. http://dx.doi.org/10.17969/jtipi.v12i1.16038.

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Slaughtering is a method used to obtain food from farmed animals. Chicken slaughter is one of important factors affevting the halal and nutritional quality of meat. Chicken meat slaughtered is done according to islamic sharia and not according to Islamic sharia. Slaughtering is carried out according to islamic or halal sharia according LPPOM-MUI (2008). The storage time for food is a period of time that is safe and suitable for consumption in food and can be used by consumers according to their needs and can maintain the state of the food that is packed. Determine the quality of chicken meat w
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Jacob, Christine, and Pierre Magal. "Influence of Routine Slaughtering on the Evolution of BSE: Example of British and French Slaughterings." Risk Analysis 27, no. 5 (December 7, 2007): 1151–67. http://dx.doi.org/10.1111/j.1539-6924.2007.00951.x.

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Dissertationen zum Thema "Slaughtering"

1

Au, Fung-yee Belinda. "A study of the privatization of the Urban Council abattoirs." [Hong Kong] : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B1376231X.

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Chan, Ming-yan. "Sheung Shui abattoir." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25949469.

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Thesis (M. Arch.)--University of Hong Kong, 1995.<br>Includes special study report entitled: Odour pollutant emissions control methodologies: for an abattoir and other applications. Includes bibliographical references.
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Yiu, Wing-chun. "Waste management in Hong Kong abattoirs /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18735496.

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Chan, Pui-sim Joyce. "An analysis of agenda-setting regional/central slaughtering scheme in Hong Kong /." Click to view the E-thesis via HKUTO, 2006. http://sunzi.lib.hku.hk/hkuto/record/B36519121.

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Lee, Chung-yung Jetty, and 李忠英. "The quality of pig meat in relation to sex and slaughtering age." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31213297.

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Chan, Pui-sim Joyce, and 陳佩嬋. "An analysis of agenda-setting: regional/central slaughtering scheme in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2006. http://hub.hku.hk/bib/B36519121.

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Au, Yeung Man-bun Francis, and 歐陽文彬. "An examination of policy entrepreneur using the case study central slaughtering policy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46779334.

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Leask, Heather. "The employment of women in the British meat industry." Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342680.

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Xu, Xiaoqiong 1982. "The effect of BSE on the pricing behaviour of the Canadian cattle slaughtering industry /." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=101695.

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The closure of the US border to Canadian live cattle and beef products after the confirmation of a single Canadian BSE case in May, 2003 seriously jeopardized the Canadian beef cattle industry, which had relied heavily on exports. The inventory of cattle rapidly increased and farmers were paid record low prices for live cattle. But at the same time, the cattle slaughtering industry experienced a substantial increase in profits. The enlarged price spread between the value of live cattle and beef steak raised concerns about oligopsony market power in the live cattle market. This thesis investiga
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Sadler, Ian 1943. "Strategic operations and logistics planning of Australian meatworks." Monash University, Faculty of Business and Economics, 1999. http://arrow.monash.edu.au/hdl/1959.1/8083.

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Bücher zum Thema "Slaughtering"

1

Slaughtering the Buddha. New York City: Spuyten Duyvil, 2010.

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Marlatt, David. A hog slaughtering woman. Kalamazoo, MI: New Issues Press, Western Michigan University, 1996.

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The consequences of slaughtering butterflies. Galway: Salmon, 1991.

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4

Veall, Frederick. Construction and operation of medium-sized abattoirs in developing countries. Rome: Food and Agriculture Organization of the United Nations, 1992.

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5

MacLachlan, Ian. 'The greatest and most offensive nuisance that ever disgraced the capital of a kingdom': The slaughterhouses and shambles of modern Edinburgh. [S.l.]: [Review of Scottish Culture], 2005.

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6

Keller, Keller +., ed. Butchering beef: The comprehensive photographic guide to humane slaughtering and butchering. North Adams, MA: Storey Pub., 2014.

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North, Richard. Death by regulation: The butchery of the British Meat Industry. London: IEA Health and Welfare Unit, 1993.

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Langelier, Charles. La question des abattoirs: Discours de l'Hon. Chs. Langelier devant l'Assemblée législative. [Québec?: s.n., 1993.

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9

Wiklund, Eva. Pre-slaughter handling of reindeer (Rangifer tarandus tarandus L.): Effects on meat quality. Uppsala: Swedish University of Agricultural Sciences, 1996.

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10

Elisabeth, Philipp, ed. La Villette, les années 30: Un certain âge d'or. Paris: Atlas, 1987.

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Buchteile zum Thema "Slaughtering"

1

Fernández-López, Juana, Esther Sendra-Nadal, and Estrella Sayas-Barberá. "Slaughtering Equipment and Operations." In Handbook of Poultry Science and Technology, 79–100. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470504451.ch6.

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2

McHugh, Susan. "Loving Camels, Sacrificing Sheep, Slaughtering Gazelles." In Humans, Animals And Biopolitics, 173–90. New York : Routledge, 2016. |: Routledge, 2016. http://dx.doi.org/10.4324/9781315587639-10.

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Oppen, Johan. "Optimizing Workflow in Cell-Based Slaughtering and Cutting of Pigs." In IFIP Advances in Information and Communication Technology, 223–30. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29996-5_26.

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Meyer-Glitza, P. "Cattle husbandry without slaughtering: case studies from Europe and India." In Know your food, 414–20. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-813-1_62.

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5

Mark, John, and Roger Strange. "Slaughtering of Animals and Production of Meat and By-Products." In The Food Industries, 255–87. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-1997-3_4.

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6

Stella, Simone, Silvia Mazzola, Annamaria Costa, Erica Tirloni, Ernesto Beretta, and Francesco M. Tangorra. "Pre-slaughtering Phases and Meat Quality of Highly Profitable Cattle (Piedmontese Fat Ox)." In Lecture Notes in Civil Engineering, 51–59. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98092-4_6.

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7

Gong, Shunlong, Chenglin Ma, Yinsheng Yang, Li Bai, and Linyi He. "COST-BENEFIT ANALYSIS OF HACCP IMPLEMENTATION IN THE CHINESE SLAUGHTERING AND MEAT PRODUCTPROCESSING INDUSTRY." In Computer and Computing Technologies in Agriculture II, Volume 3, 1681–89. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0213-9_18.

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Saastamoinen, M. T. "Promoting slaughtering of horses and consumption of horsemeat – ethical horse keeping and meat production." In The new equine economy in the 21st century, 187–96. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-824-7_17.

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Nesbakken, Truls, Karl Eckner, Hilde Kristin Høidal, and Ole-Johan Røtterud. "Occurrence of Y. enterocolitica in Slaughter Pigs and Consequences for Meat Inspection, Slaughtering and Dressing Procedures." In Advances in Experimental Medicine and Biology, 303–8. Boston, MA: Springer US, 2004. http://dx.doi.org/10.1007/0-306-48416-1_57.

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Gatti, Silvia, Francesco Pecci, and Paola Varini. "The Role of Process and Product Innovation in the Reorganisation of the Principal Beef Slaughtering Firms in Italy." In Contributions to Economics, 369–90. Heidelberg: Physica-Verlag HD, 1996. http://dx.doi.org/10.1007/978-3-642-50001-5_23.

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Konferenzberichte zum Thema "Slaughtering"

1

"Virtual Animal Slaughtering and Dissection via Global Navigation Elements." In Second International Conference on Computer Research and Development (ICCRD 2010). IEEE, 2010. http://dx.doi.org/10.1109/iccrd.2010.97.

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2

Ji, Wusheng, Hong Guo, and Fengchen Zhang. "Pig Slaughtering Traceability System Based on RFID and ZigBee Technology." In International Conference on Logistics Engineering, Management and Computer Science (LEMCS 2014). Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/lemcs-14.2014.229.

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3

Takacs, Bence, Kristof Takacs, Tivadar Garamvolgyi, and Tamas Haidegger. "Inner Organ Manipulation During Automated Pig Slaughtering—Smart Gripping Approaches." In 2021 IEEE 21st International Symposium on Computational Intelligence and Informatics (CINTI). IEEE, 2021. http://dx.doi.org/10.1109/cinti53070.2021.9668519.

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Lili, N. A. "Accuracy of Determination for Virtual Animal Halal Slaughtering: A Case Study." In 2010 Fourth Asia International Conference on Mathematical/Analytical Modelling and Computer Simulation. IEEE, 2010. http://dx.doi.org/10.1109/ams.2010.98.

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5

Pocol, C. B., D. E. Dumitraș, and C. Moldovan Teselios. "68. Animal slaughtering in Romanian rural households: between tradition and legal framework." In 13th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2016. http://dx.doi.org/10.3920/978-90-8686-834-6_68.

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6

Fravalo, Philippe, Roland Cariolet, Maryline Queguiner, and Gilles Salvat. "Individual effect of the steps preceding slaughtering on Salmonella contamination of pigs." In Second International Symposium on Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-451.

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van der Wolf, Peter J., M. Swanenburg, H. A. P. Urlings, and J. M. A. Snijders. "Selection of finishing pig herds with a low Salmonella prevalence for logistic slaughtering." In Second International Symposium on Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-484.

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Szabó, I., K. Scherer, K. Nöckler, B. Appel, and A. Hensel. "Comparative examination and validation of ELISA test systems for Salmonella diagnosis of slaughtering pigs." In Seventh International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2007. http://dx.doi.org/10.31274/safepork-180809-122.

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9

Jia, Wang, Gao Yinchun, Zeng Wen, and Gan Ju. "Data Collection and Traceability Architecture of Internet of Things in Breeding and Slaughtering Enterprises." In 2021 IEEE 5th Advanced Information Technology, Electronic and Automation Control Conference (IAEAC). IEEE, 2021. http://dx.doi.org/10.1109/iaeac50856.2021.9390596.

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"Development of machine vision system to detect meat mass of pig prior to slaughtering." In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141898477.

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Berichte der Organisationen zum Thema "Slaughtering"

1

Brosh, Arieh, David Robertshaw, Yoav Aharoni, Zvi Holzer, Mario Gutman, and Amichai Arieli. Estimation of Energy Expenditure of Free Living and Growing Domesticated Ruminants by Heart Rate Measurement. United States Department of Agriculture, April 2002. http://dx.doi.org/10.32747/2002.7580685.bard.

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Research objectives were: 1) To study the effect of diet energy density, level of exercise, thermal conditions and reproductive state on cardiovascular function as it relates to oxygen (O2) mobilization. 2) To validate the use of heart rate (HR) to predict energy expenditure (EE) of ruminants, by measuring and calculating the energy balance components at different productive and reproductive states. 3) To validate the use of HR to identify changes in the metabolizable energy (ME) and ME intake (MEI) of grazing ruminants. Background: The development of an effective method for the measurement of
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