Addressing Common Misconceptions about Stunning and Slaughter

Technology makes it unrecognisable today

The age-old practice of stunning and slaughtering has been applied for centuries to transform meat into a food-ready state. 

Some decades ago, stunning equipment and slaughtering were not similar to those we currently have. Stunning and slaughtering at that time was a more hazardous undertaking for the animals being slaughtered as well as for the people carrying out the process.

Historically, there was no real stunning equipment, and slaughtering was commonly done by hand, using simple tools such as axes or knives. It was an extremely inhumane and brutal process that always led to suffering over an extended period for the animal. 

The utilisation of manual tools caused a higher likelihood of injuring the animal, significantly affecting the quality of meat.

Technology Hits the Meat Processing Industry

A lot of technology has taken place to ensure that animals are properly stunned and slaughtered.

The use of electrical or gas stunning for rendering the animal unconscious prior to slaughter is one of the major improvements in stunning and slaughtering technology. 

The process is fast and efficient; hence the animal does not undergo any pain in the course of simultaneous death. The instruments are built so that they cannot harm the animal, which can negatively affect the quality of meat.

Built for speed, safety and efficiency

The application of stunning technology has also simplified and made the process of handling and preparing animals for slaughter safer. 

The new premium pieces of equipment are also user-friendly, which prevents any possible injuries to the personnel using them. Besides, the equipment is designed to be robust and dependable, enhancing the process’s efficiency and consistency.

Automation – A game-changer

The use of their automation in slaughtering animals has also turned into an impressive technology. The process is now more efficient because automation saves animal preparation time before being slaughtered. 

The handling and movement of animals are made easier and safer through the use of automated equipment such as conveyors and robotic systems.

Stunners – No one sets suits all

Another major step in slaughter tech is the application of stuns that match a particular animal species. 

For instance, the striking method applied to ruminants is not similar to that used on birds. This ensures the stunning process is individualised to the specific requirements of an animal and consequently achieves better results in terms of humaneness and efficiency.

The use of technology has transformed the process of stunning and slaughtering animals. Through this process, the industry has become more compatible and significantly improved its efficiency, safety, and humanity through the use of advanced equipment and automation. 

Such developments have promoted the best animal welfare, which guarantees the production of safe meat.

Common Misconceptions about Stunning and Slaughter

Some of the most common misconceptions people have about stunning, slaughter and meat processing are:

• Stunning is cruel and causes pain to animals. However, this is a misunderstanding because stunning is a more refined manner to make the animal unconscious before it can be killed so that it does not undergo pain or suffering. Stunning also contributes to the quality of meat, as it curtails stress and blood held back in muscles. While there are many ways to render the animals unconscious, including mechanical, electrical and gas, every possible method has some advantages and disadvantages from a halal point of view.

• Slaughter is a dirty and unhygienic process. It is a misconception because slaughter as a process is highly regulated and controlled with rigid standards of hygiene and safety. The act of slaughter is carried out following a procedure that includes, but is not limited to, bleeding, skinning and dressing processes; all this is done by experienced personnel who use disinfected facilities. Slaughter also tries to avoid soiling and/or spoiling meat with dirt, dust, bacteria or anything else.

• Meat processing is unnatural and unhealthy. This is a misconception since meat processing converts raw from being a nutritious hot item to a ready-to-eat product. Meat processing techniques include curing, smoking, drying, salting and fermenting, and canning; each has benefits and drawbacks for preserving meat nutrients constituents. Additives used in meat processing include salt, sugar, spices and preservatives; each additive has functions and impacts the quality and safety of meat.

Stigmas can take a generation to go away, and the meat industry does find itself in that situation. But those who are on the inside or frontline know the advancements that have been made and the slaughter of cattle with stunning equipment and others is safe. 

SUMMARY

Stunning and killing practices have significantly changed drastically this century in the UK. The use of new technologies and strict regulations has made this a safe, humane process yielding good quality meat and not endangering the workers.  All around, it’s been a positive step for the industry.