PubMed Health⌕ Search

Biomedical subjects

W Woltersdorf

Publications and source records attributed to W Woltersdorf.

5 recordsLinked to original sources

[The electric stunning of pigs for slaughter].

Electrical stunning is the most common stunning method in the FRG. Beside manual stunning with tongs (70-250 V) there are also automatic high-voltage stunning devices (400-1000 V) in use. In the FRG the maximally allowed stunning voltage is 250 V for manual working apparatus. Electrical stunning is acceptable from the animal point of view, if a minimal current of 1.2 ampere is reached, immediately after the beginning of the stunning operation. This current provokes an epileptic insult combined with unconsciousness. Immobilisation combined with stiffness can be reached with lower currents. The current, flowing during stunning operation, depends on both stunning voltage and resistance between electrodes and surface of the animal. Current curves were recorded during manual stunning operations with different kinds of tong and different voltages. It was found, that a stunning voltage lower than 250 V under practise conditions is not acceptable from the animal point of view, because 1.2 ampere were not reached within 1 second. Electrical stunning with 250 V is acceptable, when an exact positioning of the tongs is possible because of a short fixation of the pig. The following demands can be formulated for an effective electrical stunning of pigs: 1. pigs should be wet prior to stunning. 2. positioning of the tongs must be done in such a way that the brain lies on the shortest line between the two electrodes. 3. between electrodes and pig surface should be an intensive contact. 4. stunning voltage should be at least 250 V, better higher. 5. bleeding should be done not later than 20 seconds after the end of the stunning, the time between bleeding and scalding being at least 3 minutes.

Abattoirs↗

Effect of storage and processing on tetracycline residues in meat and bones.

A semiquantitative microbiological screening test for antibiotics, a sensitive and quantitative microbiological assay, and a fluorometric method specific for tetracyclines are described. Using these procedures, tetracycline residues in animals derived from feed can be detected in tissues like organs, muscles, and bones. Meat contaminated with chlortetracycline (CTC) and oxytetracycline (OTC) and stored at +8 degrees C and -22 degrees C showed very little decrease in antibiotic concentration; however, heating above 65 degrees C reduced the tetracycline content in meat. Temperatures above 130 degrees C were necessary to destroy CTC in bones, CTC in bones was insoluble above pH 4. Manufacturing products with contaminated meat reduced the tetracycline content only if heating was involved.

Animal Feed↗