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Stunning of Poultry
The traditional method of stunning poultry is to immerse the head in an electrified water bath. This method, which involves the shackling of live birds, has numerous negative aspects, namely considerable product damage, poor animal welfare and difficult working conditions. CAS (Controlled Atmosphere Stunning) eliminates these negative factors, mainly because the shackled of live birds is unnecessary. The choice of a non-aversive method, a validated technology and a reliable execution are essential, not only to eliminate the current negative factors, but also to realize additional economical benefits. Methodology Based on extensive scientific research, we have chosen the Multiphase CAS method, that has obtained wide consensus among academic and governmental bodies across Europe.
Technology A reliable control of the atmosphere around the bird's head throughout the CAS process is essential for fully achieving all of the CAS benefits. The Hydro MACSTM Stunning Control proprietary technology, applied to the superior Stork Food Systems tunnel execution, ensures reliable results and ease of operation.
Line execution When implementing CAS within an existing slaughtery line, adaptation and modernisation of the process line (live birds support system, killing, bleeding-out, scalding and plucking) maybe required. Our cooperation with Stork Food Systems ensures that each customer will receive specific competent advise on the total line process, in order to best capitalize on the CAS benefit |
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