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.

[–] Crankenstein@lemmy.world 45 points 3 weeks ago (7 children)

And the reason we still use CO2 slaughter instead of something like Nitrogen is because.... They already have machines built for CO2 and just don't want to pay the cost of changing practices.

Pure greed and laziness.

[–] DarthFrodo@lemmy.world 6 points 3 weeks ago* (last edited 3 weeks ago)

They just know people will buy the meat no matter how much the animals were abused so why would they bother? Even those who see themselves as animal lovers happily look the other way with every purchase. The industry has all the incentives to be exceptionally cruel so of course it is.

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