Animal Welfare at Risk in Experiments for Meat Industry
In the past 50 years, lamb chops have gotten bigger, pork loins less fatty and steaks easier to chew — all thanks in part to the U.S. Meat Animal Research Center. But these achievements have come at a steep cost to the center’s animals.
Hasnain says:
" Roger Ellis, a scientist and veterinarian who now works for a cattle nutrition company, said that when he determined about 10 years ago that a sheep had died at least in part from neglect, a center official pressed him to “soften the diagnosis.” Dr. Ellis said that he refused, and that the center had an outside veterinarian change the death record."
Posted on 2015-01-20T17:56:08+0000