Articles
- Chapter 1: General Introduction
- Chapter 2: Historical Developments
- Chapter 3: Blood, Sticking And Bleeding
- Chapter 4: Assessment Of Insensibility
- Chapter 5: Blood Loss And Insensibility
- Chapter 6: General Aspects Of Stunning And Less Usual Procedures
- Chapter 7: Carbon Dioxide Anaesthesia
- Chapter 8: Percussive Stunning
- Chapter 9: Electrical Stunning
- Chapter 10: Carcass And Byproduct Quality
- Chapter 11: Choosing An Appropriate Method Of Slaughter
- Chapter 12: Control Of The Process
- Chapter 13: Unanswered Questions