Bem estar animal de bovinos de corte da fazenda ao frigorífico

Abstract

Every day, more than looking on the shelves of supermarkets with meat quality, the consumer tends to look for products they make sure that they got there fulfilling the most stringent procedures for the slaughter and handling. And this concern has become a requirement because consumers want the best meat ever, and now from slaughterhouses that do not cause suffering to animals slaughtered. This concern is now also present in much of the Brazilian meat, not just in relation to meat intended for export, but also for the domestic market, depending on the requirement of buyers. An example of parameters that are adopted by refrigerators are the criteria recommended by the American Meat Institute, used by many buyers for the approval of plants. These criteria set limits for events such as shock and slipping, and disapprove slaughterhouses that use the direct force or aggression in the handling of the animals, do not provide enough water, neglect or abuse of cattle. Also determine a minimum rate of 95% effectiveness for the stunning (stunned animals on the first shot). It is important to remember that these management practices can not be summed up in the fridge. They need to start on the farm, which has great responsibility in the final product that reaches the consumers table. The aim of this review is to present a definition of wellbeing and their criteria from boarding at the farm until the arrival and slaughter in the refrigerator.