Professional Documents
Culture Documents
Introduction
Since the 1980s, alternative methods to conventional poultry slaughter have been explored and developed in Europe. Moving away from the conventional electrical stunning methods, ten percent of live poultry are currently processed using controlled atmosphere stunning/killing (CAS/CAK) technologies in the European Union.
Research Introduction
A limited number of U.S. poultry producers have adopted controlled atmosphere stunning /killing technologies in recent years. Special interest groups are calling for further investigation into the benefits and limitations of CAS/CAK systems for use in the U.S. Among the elements that need to be examined are consumer perception, worker safety, product quality, animal welfare issues, food safety and price.
The South Dakota-based company processes 18,000 - 21,000 turkey toms per day. Before bleed-out, approximately 40 - 45 birds enter a three-part chamber for gas stunning for three minutes. The three-part chamber administers a mixture of liquid carbon dioxide, oxygen and misted water.
Research Introduction
The stunning of poultry (including chickens and turkeys) before slaughter is a fundamental practice used at poultry processing facilities in the United States. Yet little is known about the level of knowledge and opinions among chicken consumers on current poultry stunning methods.
Research Objective
The main objective of this study was to determine consumer preference of chicken meat produced through various stunning methods.
Research Method
Through Zoomerang, an online survey software program, a participant pool of 371 primary household shoppers and chicken consumers across the country completed a 31question survey. The participating consumers (18 years and older/Female & Male/All Ethnicities) provided meaningful feedback regarding specific stunning methods.
Survey Questions
Further Investigation
I Do Not Know Stunning Responses No Further Information Stunning Responses Consumer confidence in the poultry industrys processing techniques
Conclusion
The results of the consumer-focused evaluation of stunning methods allows poultry producers to make informed decisions about the implementation and marketing of future practices and technologies in response to preferences and feedback.