.
So much for academia, huh?
And yes.
Panic hormones?
If a ultra sharp knife is put to the throat of a
human I think it is safe to say that person will
understand what your ‘panic hormones’ are all about
within a very few seconds before they bleed out.
Apply that to market beef and there is probably not
not much difference.
The industry standard is the stun method. If you are
stating that process makes for inedible meat then
you are entitled to your opinion but there are
millions and millions of meat eaters who differ.
Personally, I don’t recall ever consuming a rib eye
or a tri-tip from a commercially slaughtered beef that
tasted bad just because stunning was part of the killing
ptocess.