23-05-2021, 03:16 PM
42
Re: The Chinese are at it Again
There is no different between a horse and a cow they are both sentient animals . It is the way that both animals are slaughtered that is the problem . No animal should be transported overseas for slaughter .Poor creatures that have been gently reared should not face a terrible death in some foreign hell hole .
24-05-2021, 02:54 AM
43
Re: The Chinese are at it Again
Originally Posted by Muddy
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They can then grow up to be serial murderers aka Jeremy Dalmer
Originally Posted by Muddy
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Keezoy has the live meat export trade stopped in Australia ?I know NZ has banned all live meat export .
Originally Posted by Muddy
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There is no different between a horse and a cow they are both sentient animals . It is the way that both animals are slaughtered that is the problem . No animal should be transported overseas for slaughter .Poor creatures that have been gently reared should not face a terrible death in some foreign hell hole .
Where I live, restaurant patrons have the right to ask for the source of the meat, poultry, and seafood they are eating. That's a good step to start towards a solution and it's a good habit to ask. I don't think anyone wants to consume cruelty on a plate.
24-05-2021, 03:11 AM
44
Re: The Chinese are at it Again
I would be quite happy to eat humans as long as they were humanely killed. The key ingredient here is lactic acid: in an unstressed animal, after death, muscle glycogen is converted into lactic acid, which helps keep meat tender, pink, and flavorful. Adrenaline released by stress before slaughter uses up glycogen, which means there’s not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it’ll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat. (I used to be a meat inspector at a Unilever factory in Hastings, NZ)24-05-2021, 10:37 AM
46
Re: The Chinese are at it Again
Originally Posted by Ciderman
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I would be quite happy to eat humans as long as they were humanely killed. The key ingredient here is lactic acid: in an unstressed animal, after death, muscle glycogen is converted into lactic acid, which helps keep meat tender, pink, and flavorful. Adrenaline released by stress before slaughter uses up glycogen, which means there’s not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it’ll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat. (I used to be a meat inspector at a Unilever factory in Hastings, NZ)
Unfortunately the countries that kill animals cruelly tend to cook meat for a long time ( such as curry ) so they are not bothered by tough meat .
24-05-2021, 11:17 AM
47
Re: The Chinese are at it Again
Originally Posted by Surfermom
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I think someone who is cruel to an animal is every bit as bad a s murderer. We don't have to justify hammering down someone cruel to an animal for the potential of what they might do to a person. Animal cruelty is intolerable. Period.This is how a country gets my travel and trade dollars.
Yes, and claims of fair treatment with a vet on board doesn't do it for me either. It's a dam@able and worse when attempts are made to try to justify it.
Where I live, restaurant patrons have the right to ask for the source of the meat, poultry, and seafood they are eating. That's a good step to start towards a solution and it's a good habit to ask. I don't think anyone wants to consume cruelty on a plate.
Let the patrons then decide whether or not to eat in those establishments.
24-05-2021, 11:18 AM
49
Re: The Chinese are at it Again
Originally Posted by Ciderman
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I would be quite happy to eat humans as long as they were humanely killed. The key ingredient here is lactic acid: in an unstressed animal, after death, muscle glycogen is converted into lactic acid, which helps keep meat tender, pink, and flavorful. Adrenaline released by stress before slaughter uses up glycogen, which means there’s not enough lactic acid produced postmortem. This affects different kind of meat in different ways, but in general it’ll be tough, tasteless, and high in pH, and will go bad quicker than unstressed meat. (I used to be a meat inspector at a Unilever factory in Hastings, NZ)
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