Getting animals drunk is an economical way to reduce their stress, improve meat quality
Tuesday, July 21, 2020 - 08:51
in Psychology & Sociology
Tastier pork comes from pigs that eat the barley left over after making the Japanese liquor shochu. A team of professional brewers and academic farmers state that nutrients in the leftover fermented barley may reduce the animals' stress, resulting in better tasting sirloin and filets.