Slaughterhouse Animals

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Have you ever taken a bite of a juicy, incredibly flavorful hamburger or a steak grilled to perfection? Probably not in a long time if you’re buying you’re meat products from places that get their meat shipped in from large slaughterhouse corporations. These companies living conditions for their animals are so incredibly bad that these companies must wash and then re flavor and dye (with artificial flavors and colors) to get all the bacteria and other contaminates out of said meat. Is this the meat that you want to be getting, or feeding to your family? These inhuman conditions and practices not only are inhumane to the animals, but the risk of getting sick from these practices are even higher. For large corporations time is money, so …show more content…
During this time little, if any, treatment is used to subdue the cows. Most workers do not completely knock these cows unconscious so when they are hung upside down to be drained of their blood, they struggle resulting in broken bones and other lacerations. Once hung a worker cuts the still moving cows’ throat and the blood is drained. Then the cows are movies to be cut and cleaned. The risk of the cows meat being infected, or contaminated is very high, the most common bacteria found in slaughterhouse is e-coli, but there are any others that run rampant in the slaughterhouse. The meat must be thoroughly cleaned, it goes through a process of water bastings and then the meat is soaked solution that could contain ammonia aid, calcium hypochlorite (used to bleach fabrics), hypobromous acid (a germicide), chlorine dioxide (used to bleach wood pulp), sodium hypodroxytolunene (better known as bleach), and butylated hydroxytolunene (used in petroleum products) and that kills all bacteria), then a couple more water treatments. The results of this treatment is a colorless, flavorless piece of meat, so for the last round before processing it more, the meat is re flavored and dyed to look like it is normal once …show more content…
What she thought was just a stomach bug turned into much, much more and it almost ended her life. Starting with normal food poising symptoms, turned into violent seizures and kidney failure, this forced doctors to put her into a coma for the length of nine weeks. She was left paralyzed and her nervous system was completely ruined. New York Times author Micheal Moss interviwed Stephanie, ““I ask myself every day, ‘Why me?’ and ‘Why from a hamburger?’ ”Ms. Smith said. In the simplest terms, she ran out of luck in a food-safety game of chance whose rules and risks are not widely known” Moss comments on the game that is the meat industry and how you can never assume the meat you get is clean. E-Coli is considered the most dangerous contaminant in meat because of how even the smallest cell can make a person sick. What’s the point of slaughterhouse going to such great lengths to clean their meat if it is not 100% effective? If the cows that provided the meat for Stephanie’s burger were treated better, and had better living conditions. Humane Slaughter houses make certain that their animals are not subjected to the overcrowding, abuse, and immoral acts of large corporation slaughter house. It is true that because of their attentiveness to the animals needs that the price of the meat is slightly higher, but in the end its
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