Exsanguinate (pronounced eks-sang-gwuh-neyt)
(1) To kill by means of blood loss.
(2) To die by means of blood loss.
(3) To drain a body (living or dead) of blood.
1610–1620: From the Late Latin exsanguinātus (bloodless, deprived of
blood), past participle of exsanguināre,
the construct being ex- (out) + sanguinem, from sanguis (blood). The
construct in English was ex- + sanguine, + -ate. The ex- prefix was from the Middle English,
from words borrowed from the Middle French, from the Latin ex (out of, from), from the primitive Indo-European eǵ- & eǵs- (out). It was cognate with the Ancient Greek ἐξ
(ex) (out of, from), the Transalpine
Gaulish ex- (out), the Old Irish ess- (out), the Old Church Slavonic изъ
(izŭ) (out) & the Russian из (iz) (from, out of). The “x” in “ex-“, sometimes is elided before
certain constants, reduced to e- (eg ejaculate). Sanguine was from the Middle English sanguine, from the Old French sanguin, from the Latin sanguineus (of blood), from sanguis.
The Latin sanquis, perhaps surprisingly,
is of uncertain origin but may be from the primitive Indo-European hsh-én- from hésh₂r̥ (blood). The suffix -ate was a word-forming element used in forming nouns
from Latin words ending in -ātus, -āta,
& -ātum (such as estate, primate
& senate). Those that came to
English via French often began with -at, but an -e was added in the fifteenth
century or later to indicate the long vowel.
It can also mark adjectives formed from Latin perfect passive participle
suffixes of first conjugation verbs -ātus,
-āta, & -ātum (such as
desolate, moderate & separate).
Again, often they were adopted in Middle English with an –at suffix, the
-e appended after circa 1400; a doublet of –ee.
Exsanguinate & exsanguinating are verbs, exsanguinated is a verb
& adjective, exsanguination is a noun; the noun plural is exsanguinations.
As an adjective, exsanguine (bloodless) is
attested from the mid-seventeenth century in both literal and figurative use
and is now probably a technical word used only by embalmers, in clinical
pathology, in the veterinary sciences or in slaughterhouses. The word being a bit cumbersome, use never
extended to kitchens, despite much exsanguination historically being part of
the workings of production kitchens (before modern supply chains); where
required, chefs prefer the punchier “drain”.
In use the verb is intransitive in the sense of “to die by means of
blood loss” and transitive in the sense of “to kill by means of blood loss” or “to
drain a body (living or dead) of blood”.
Gory: Lindsay Lohan was photographed in 2011
& 2013 by Tyler Shields (b 1982) in sessions which involved knives and the
depiction of blood. The shoot attracted
some attention and while the technical achievement was noted, it being quite challenging
to work with blood (fake or real) and realize something realistic but it was
also criticized as adding little to the discussion about the pornography of
violence against women. There was a time when such photographs would has shocked but that moment has long passed and the most
thoughtful comments on the photographs were that while it's a necessary
discussion, it's one that should be conducted with words and such staged images
do nothing but add to cultural desensitization.
Technical notes on the process of stunning
& exsanguination in a slaughterhouse.
Department of Animal Biosciences, University of Guelph, Ontario, Canada.
(1) Stunning process
Criteria for a good slaughter method:
(1) Animals must not be treated cruelly or unnecessarily
stressed.
(2) Exsanguination must be as rapid and as
complete as possible.
(3) Damage to the carcass must be minimal,
and the method of slaughter must be hygienic, economical and safe for abattoir
workers.
To avoid the risk of cruelty, animals must
be stunned or rendered unconscious before exsanguination. When religious reasons do not allow stunning,
extra care is needed to ensure exsanguination causes the minimum of distress to
the animal. In the Kosher method of
killing, conscious cattle are suspended with the head stretched back, and then
the throat and its major blood vessels are severed. Drugs cannot be used in the
meat industry to induce unconsciousness in animals for slaughter because unacceptable
residues would remain in the meat.
Animals can be effectively stunned by
concussion which may be induced by a bullet or a bolt that penetrates the
cranium or by the impact of a fast-moving knocker on the surface of the cranium.
In modern abattoirs, the primitive
pole-axe has been replaced by devices which use expanding gas, either from an
air-compressor or a blank ammunition cartridge. First, the animal is restrained
in a narrow pen or knocking box in order to minimize its head movements, then
the concussion instrument is then accurately located at a point on the midline
of the skull, above the level of the brow ridges of the eye sockets. Concussion stunning should not be applied on
the neck or posterior part of the skull.
The knocker is a heavy instrument held with
both hands. There is a safety catch on
the handle, but the actual trigger protrudes from the head of the knocker and
is activated as the knocker is tapped against the animal's head. The captive bolt pistol resembles a heavy hand
gun but a blank cartridge rather than a bullet is used to propel a cylindrical
bolt into the skull. After penetration,
the bolt is withdrawn into the barrel of the pistol and the pistol is reloaded.
Steers, heifers and cows are normally
stunned with a knocker or a heavy captive bolt pistol, but bulls and boars
which have massive skulls are sometimes shot with a rifle bullet. Pigs and
lambs may be stunned with a light-weight captive bolt pistol.
Thirsty work. A vampire exsanguinates.
(2) Exsanguination process
Cattle and pigs are usually exsanguinated
by a puncture wound which opens the major blood vessels at the base of the
neck, not far from the heart (the trade name for this process is sticking). In sheep, lambs and small calves, the major
blood vessels may be severed by a transverse cut across the throat, near to the
head. Poultry can be exsanguinated with
a diagonal cut from the corner of the jaw towards the ear on the other side, or
by a knife thrust through the roof of the mouth to severe the brain and its
major blood vessels. For poultry, the cut may be made on the side of the head
if the head is later to be removed automatically by machine.
If the sticking wound is inaccurately
placed, exsanguination may be too slow, and it may be almost halted by the
formation of large blood clots. The
formation of blood clots is accelerated when large areas of tissue are damaged
by repeated inaccurate punctures. If the
trachea is severed by the sticking wound, blood may be drawn into the lungs as
the animal breathes. Later in the slaughter procedure, this may necessitate the
trimming of blood clots from the pleural membranes after they have been
inspected. If the oesophagus is severed,
the vascular system may be contaminated by the entry of food particles into the
venous system. If the connective tissues of the shoulder are opened, blood may
seep into the shoulder region to form blood clots between the muscles.
Incomplete exsanguination increases the
amount of residual blood in the carcass. The lean meat may then appear unduly dark and
the fat may become streaked with blood. On the surface of incompletely
exsanguinated poultry, the skin may appear dark and bloody over the breast,
neck, shoulders and wings. The microscopic tissue damage that may later be
caused by the freezing and thawing of poultry enables residual blood to leak
from skin capillaries. Thus, the results
of incomplete exsanguination are often more noticeable to the consumer than to
the producer.
The exsanguination or sticking of meat
animals in an abattoir is usually performed by severing the carotid arteries
and the jugular vein at the base of the neck. In poultry, these vessels may be cut only on one
side of the neck. The sticking knife must be kept clean otherwise bacteria
might be introduced into the venous system and spread through the otherwise
relatively sterile muscles of the carcass. Once exsanguination has started, the pulse and
mean blood pressure decline rapidly because of the reduced stroke volume of the
heart. Blood pressure changes are monitored physiologically by baroreceptors in
the carotid sinuses. During exsanguination, respiratory movements of the thorax
may be stimulated, and neurogenic and hormonal mechanisms attempt to restore
the blood pressure by increasing the peripheral resistance by vasoconstriction.
The heart keeps beating for some time
after the major blood vessels are emptied, but stops rapidly if exposed and
cooled. Electrical stunning of pigs may
terminate cardiac activity so that, at the start of exsanguination, the blood
escapes by gravity rather than being pumped out. In pigs, cardiac arrest does not affect the
rate and extent of exsanguination. After
exsanguination has started, the heart usually re-starts and attempts to pump,
until it runs out of energy. Thus, in many cases, there is no reason why
animals such as pigs and sheep cannot be killed by electrocution rather than
being merely electrically stunned. In
cattle stunned by concussion, more or less complete exsanguination may be
obtained without ventricular pumping. Similarly, normal exsanguination is
obtained in poultry that have been killed by electrocution rather than by being
electrically stunned. In meat animals, "head to back" stunning may be
used to stop the heart.
Blood loss as a percentage of body weight
differs between species: cows, 4.2 to 5.7%; calves, 4.4 to 6.7%; sheep, 4.4 to
7.6%; and pigs, 1.5 to 5.8%. Blood
content as a percentage of live weight may decrease in heavier animals since
the growth of blood volume does not keep pace with growth of live weight.
Approximately 60% of blood is lost at sticking, 20-25% remains in the viscera,
while a maximum of 10% may remain in carcass muscles. Different stunning
methods may modify the physiological conditions at the start of exsanguination
and, also, the neural responses to exsanguination. Electrically stunned sheep lose more blood
than those stunned with a captive bolt, but they also have more blood splashes
in their carcasses.
Reduction of blood flow to the kidneys
causes the release of a proteolytic enzyme, renin, which acts on a plasma
protein to produce a polypeptide, angiotensin I. This polypeptide is converted enzymatically to
angiotensin II which then causes widespread vasoconstriction. Vasoconstriction
is important because it decreases the retention of blood in meat. Angiotensin
II vasoconstriction is operative in both conscious and anaesthetized animals. Catecholamines and antidiuretic hormone (ADH)
may also enhance vasoconstriction during exsanguination. Speed of exsanguination may modify the balance
between neural and hormonal vasoconstrictive mechanisms, with hormonal
vasoconstriction predominating in rapid exsanguination. However, asphyxia prior to exsanguination may
result in vasoconstriction due to the activity of the sympathetic nervous
system.
Traditionally it has been maintained that
poor bleeding leads to dark meat with poor keeping qualities due to microbial
spoilage and rancidity but there is little scientific evidence in support of
this view and it may be false, even in animals which retain massive amounts of
blood in their carcasses. Delayed
exsanguination of cattle may lead to a slight reduction in the amount of blood
removed so that the carcass and spleen are slightly heavier but the effects on
meat quality are negligible. It is not suggested poor exsanguination is a good
thing, but should it occur, it is not the disaster some meat inspectors
suppose.