What was found was not only that the suffocation method caused significant stress in the animals, but also that the meat collected this way tasted way worse than meat collected through other slaughtering methods.

this could be relevant in this case: if fish suffocate slowly to death, meat producers might have a financial incentive to change that, to be able to sell better-quality meat, possibly at a higher price. anyways, it would make for good advertisement. that is why meat-producers (fish-producers) should take this seriously.

[–] phoenixz@lemmy.ca 13 points 2 weeks ago (1 children)

I never understood the CO2 suffocation idea.. I mean, I don't k ow about fish, but mammals supposedly have a good detection for CO2 in their blood and it'll set off panic alarms everywhere.

Ignoring the vegetarian discussion for a minute, if they could at least use a different gas, say nitrogen or something, it should be a lot less stressful for the animals

[–] CalipherJones@lemmy.world 8 points 2 weeks ago (1 children)

"Are you insane? This gas costs a twelfth of a cent more! There's no way we could implement this."

[–] phoenixz@lemmy.ca 1 points 2 weeks ago

Oh, yeah, there's the answer

load more comments (56 replies)