It is a well know fact that adrenaline both toughen the meat and introduce a bit bitter taste.
Many years ago ( more than 30), when I was consultant in acoustic engineering, I did an audit of the noise problems in the largest slaughter house in Sweden. The purpose was to map the noise problems and suggest remedies for workers protection. Measurements and the on location work was around 10 days. Modern slaughter house do effect the meat quality quite effectively. One of the big problems was the feed passages to the actual killing boxes, this especially for pigs. Pigs are a quite intelligent animal, more so than dogs and also easier to train and understand more. When a pig screams, it is very similar to a small child. I will always remember the feeds for pigs, the sounds were also that high that the workers needed protected gears to work there and the screams are horrifying. I am very much a supporter of "Alive and happy one minute, dead the next", which is also in line with sustainable farming. Hakan At 01:34 AM 1/4/2003 -0500, you wrote: >In a message dated 03/01/03 13:13:13 GMT Standard Time, [EMAIL PROTECTED] >writes: > ><< Also, if the animal is not terrified by a long trailer ride, uncouth > herding into slaughter pens, etc., it does not release tons of > adrenaline into it's system to toughen the meat. Alive and happy one > minute, dead the next makes for very tender meat. >> > >Interesting, thanks. How long is it before an adrenaline rush subsides and we >get back to tender meat, please? Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuels list archives: http://archive.nnytech.net/ Please do NOT send Unsubscribe messages to the list address. To unsubscribe, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
