(marked this as engineering because I’m not sure what it would fall under, biology maybe?)
I’ve seen in a documentary where they would put pigs in cages and lower them into a pit of CO2, but it doesn’t kill quickly and the pig would thrash around violently as it was slowly poisoned. Why not just use CO? it would kill humanely, and from what I understand, a lot of packaged meat is packaged in containers with CO to prevent spoiling, so there must be no safety issue with the meat.
In: 675
I’m sure there are lots of scientific reasons. But the practical reason is that slaughterhouses have no incentive, desire, or interest in humane practices. They do whatever is cheapest and fastest in every instance. That means that a high percentage of livestock are boiled alive, skinned alive, even dismembered alive. If it slows down the line by one second it isn’t worth it to those managing the operation.
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