[DemolitionRed]

Originally Posted by Dezzy

I imagine it doesn't considering that most animals will likely be aware of what's going to happen to them before it does. Red mentioned it a few pages back that animals can smell the adrenaline in the air and that they'll usually show signs of fear prior to being stunned.

If the old adage about how meat tastes differently according to the stress of the animal is true then I'm guessing there's not much difference between the two methods.

Fear (adrenalin) changes the chemistry of the meat and makes it tough and causes it to lose flavour. A butcher once told me that naturally over red beef means the animal was pumping too much adrenalin at the point of slaughter. We have to keep in mind that supermarket red meat has often been injected with a dye. He also told me that cows that have had stressful lives are called "dark cutters" by the abattoir because the beef is a very dark colour.