Pioneering Humane Stunning Practices
Alli Matzek’s research on the humane handling of a large animal species is poised to have a big impact in the national food processing sector.
Alli, a University of Wisconsin-River Falls senior, conducted a study to determine the most accurate placement to stun bison before slaughter to ensure they are handled as humanely as possible during the slaughter process. Her work is part of the university’s Animal Welfare Lab and Humane Handling Institute (HHI), which has completed similar studies for other species, including swine, cattle and yak. HHI was established in 2022 to train meat industry workers to handle animals with care.
Bison are very challenging animals to stun, said Alli, who is from Appleton and is majoring in animal science. Little research on stunning bison has been conducted compared to other meat animals, such as cattle and swine.
Through her research, Alli discovered that current industry standards for stunning bison are not the most humane way of doing so. She found a shorter, more direct path for stunning them that will result in little to no pain for the animals.
“The focus is really on how we can best reach the part of the animal’s brain that controls consciousness – the thalamus - so that they will experience as little pain and distress as possible,” she said. “That is the real driver of this work, to reduce discomfort to animals.”
Alli’s research also determined that commercially available captive bolts – a tool commonly used for pre-slaughter stunning – are not long enough to reach the part of the brain that controls consciousness. Kendrick Otto, a senior majoring in animal science, is currently leading another project with the Animal Welfare Lab to test whether a longer bolt could be used to stun bison. A company that manufactures captive bolts is interested in this work.
Alli’s work could change industry standards and practices related to the humane treatment of bison, which is becoming a more popular meat choice among consumers. Her research findings could be published as soon as this spring in the Journal of Animal Science. She will present her research to workers at the collaborating meat plant this spring.
“I'm really excited for people to read my research and learn from it,” Alli said. “We're literally taking steps to improve the welfare of bison at slaughter. And we’re doing it right here at UWRF.”
Alli said she chose UWRF because it offers students numerous hands-on educational opportunities. But she was surprised at just how many high-level research projects are available as an undergraduate student. She has presented her research various times, including at the Undergraduate Research, Scholarly and Creative Activity (URSCA) Fall Gala. She will do so again at Research in the Rotunda in Madison on April 2.
“It’s been such a unique opportunity for me to get to lead a research project like this as an undergrad,” she said. “It’s been such a great experience with meaningful, real-world learning that undergraduate students at most schools don’t get to have. And I see it all the time here. It’s students like me leading high-end research.”
Such research is possible, Alli said, because of UWRF faculty members’ commitment to students. She was introduced to animal welfare research and advised through her project by Karly Anderson, a scientist and trainer with HHI. Anderson, and others with HHI, have worked closely with and encouraged her, Alli said.
“They encourage us as students, help us build self-confidence, and that enables us to take leadership roles on research projects,” Alli said.
Her research on improved stunning processes for animals has not only helped her learn effectively, Alli said, but has provided her with real-life experiences to position her well for future aspirations. She wants to work as a veterinarian with poultry and was recently accepted into veterinary school.
“The research we do really helps expand our horizons,” she said. “We’re always learning new things and it really helps to build for our futures. After my experiences at UWRF, I am very excited when I think about my future plans.”