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Process description

Before the actual slaughtering process the animals are anaesthetised. This is to save unnecessary pain to the animals. Common methods include: 

- Electrical anaesthesia (electric shock, usually with water bath)

- Use of CO2 (loss of consciousness due to lack of oxygen)

Messer solution

The anaesthesia of poultry is increasingly being carried out with the help of CO2-systems. The animals are exposed to a gas atmosphere which causes them to lose consciousness. After the stunning process, the animals are slaughtered and further processed.


  • Good results in meat quality
  • Guaranteed anaesthetic effect