Humane harvesting and welfare auditing in red meat processing

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Term: 2014
Published: February 24, 2014
Revised: February 24, 2014

Over the past two decades, the welfare of slaughter livestock has become increasingly important to the consumer. It has also being recognised that both the quality and safety of meat products is inextricably linked to the wellbeing of animals. These developments have been reflected in international welfare legislation and standards for livestock such as cattle, sheep, goats and pigs entering the food chain. Legislated norms and standards for both ranched (farmed) and free-living wildlife entering the food chain have also been described and will be compared. The humane culling of game for local and international consumption and the welfare aspects of trophy hunting where the meat is used for human consumption will be evaluated.

About The Instructor

Prof Cheryl McCrindle

Prof Cheryl McCrindle

Emeritus Professor: Faculty of Veterinary Science, University of Pretoria, South Africa, and Extraordinary lecturer, School of Health Systems and Public Health, Faculty of Health Sciences, University of Pretoria, South Africa

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This Work, Humane harvesting and welfare auditing in red meat processing, by Prof Cheryl McCrindle is licensed under a Creative Commons Attribution license.