(November 2, 2019 at 3:45 pm)FlatAssembler Wrote: So, as far as I know, the usual way of killing pigs today in slaughterhouse is to suffocate them with CO2. I want an honest answer, why?
First of all, why CO2? CO2 in blood directly activates the nociceptors, thus leading to extreme pain. Why not nitrogen? Nitrogen poisoning is at least known to be painless in humans. I don't know how certain we are that it's painless for pigs, since we know nitrogen poisoning isn't painless for moles (moles, unlike humans, can detect lack of oxygen in their blood), but we know for certain CO2 poisoning is painful.
Second, if people actually care about painlessly killing the farmed animals, why not simply behead them? Nearly all neuroscientists would agree beheading is, if properly done, a painless way to die. So why not do that?
First of all, nociceptors aren't a thing. CO2 is harmless, it doesn't poison the pigs like CO. In fact, if you take too long, they will wake up and go about doing pork things like it never happened. That is why its mandatory for the process of slaying to be under 120 seconds. Give me a peer reviwed paper that a pig slain under CO2 experience pain.
Second, the meat quality sector reports (its an ouside the company agent) that the meat presents the best quality. They also test for steroid grown pigs, an illegal move for the suppliers.
Third, beheading is an unnecessary measure that wreaks the produce. A good slayer will put a single stab on the jugular, the pig will drain fast, the blood is collected more efficiently. Any person knows that beheading is just more gorey, less efficient and more work. We don't have broad swords to behead a pig and I think very few people in the world have the strenght to behead a pig with one and in a swift blow. A simple stab blow with the appropriate knife is just as fast.
