Carbon Dioxide Stunning for Turkey and Other Poultry
Controlling the Process
Praxair has developed controlled atmosphere stunning systems for both turkey processing and broiler processing. These new market technologies from Praxair are supported by years as a leading industry expert on the use and handling of carbon dioxide for food processing.
Precise and Effective
Each system uses a proprietary, multi-step cycling of CO2; in an automatically controlled fashion with the birds still in the cage to render them inactive. The three guiding objectives of the Praxair CAS process are to:
1. Anesthetize the birds with minimal aversive reaction to the change in CO2 levels
2. Immobilize birds to avoid wing flapping; reducing injury to both birds and workers
3. Desensitize birds to ensure they do not regain consciousness during processing
Due to the nature of the way turkeys and broilers are processed, the systems vary in the approach taken to process the birds. Select broiler or turkey for details about the unique attributes of the system of interest to you.