consciousness, whereas stunning properly with a captive bolt is instantaneous. She gives various times for loss of consciousness via kosher ritual slaughter, ranging from 15 to 90 seconds depending on measurement type and individual kosher slaughterhouse. To avoid tearing, and to ensure the cut is thorough, such slaughter is usually performed by a trained individual, with a large, razor-sharp knife, which is checked before each slaughter to ensure that it has no irregularities (such as nicks and dents); if irregularities are discovered, or the cut is too shallow, the meat is deemed non-kosher. Rabbis usually require the slaughterer, known within Judaism as a shochet, to also be a pious Jew of good character and an observer of the Shabbat. In smaller communities, the shochet was often the town rabbi, or a rabbi from a local synagogue, but large slaughterhouses usually employ a full-time shochet if they intend to sell kosher meat. The Talmud, and later Jewish authorities, also prohibit the consumption of meat from animals who were slaughtered despite being in the process of dying from disease. This is not based on concern for the health of the eater, instead being an extension of the rules banning the meat from animals torn by beasts, and animals that die from natural causes. To comply with this Talmudic injunction against eating diseased animals, Orthodox Jews usually require that the corpses of freshly slaughtered animals be thoroughly inspected. There are 70 different traditional checks for irregularities and growths; for example, there are checks to ensure that the lungs have absolutely no scars, which might have been caused by an inflammation. If these checks are passed, the meat is then termed glatt (), the Yiddish word meaning 'smooth'. An unusual situation is created when a live fetus is removed from a kosher slaughtered animal. The fetus is called a Ben pekuah and takes the status of the mother, so that if the mother was kosher, the fetus is kosher even if there were problems with the slaughter. Compromises in countries with animal-cruelty laws that prohibit such practices involve stunning the animal to lessen the suffering that occurs while the animal bleeds to death. However, the use of electric shocks to daze the animal is often not accepted by some markets as producing meat that is kosher. Forbidden parts of a slaughtered animal As forbidden fats, tendons, blood vessels and the gid hanasheh (sciatic nerve)