Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience

Abstract

The current concern regarding how animals are raised, which kind of feedstuffs were fed, and the management activities employed in the livestock segment system is increasing, primarily due to the public and/or customer opinion. Therefore, a positive pressure is being placed in the industry/production to be more effective in communicating these processes and to explain what indeed occurs during the animal’s productive life, from birth to slaughter. Hence, it is imperative to explain what type of situations animals face during their productive lives and how these might impact productive, health, and the quality of the final product sold at the supermarket. Additionally, it is important to understand that technologies have been developed that could mitigate some of these stress-related losses (health and productive), as well as to improve meat quality traits and overall customer eating experience.