Influences of pre-slaughter stress on the quality of bovine meat

Abstract

The demand, by domestic as well as international markets, for high-quality meat is growing exponentially, and as such it is essential to produce qualitative meat, in order for this product to remain competitive in the market. It is known that “antemortem” as well as “post-mortem” circumstances have an influence in the obtaining of qualitative meat, with acceptable levels of tenderness, palatability and succulence. This paper aims to define what is meant by quality beef and evidence through proper management from shipment until the time of slaughter and pre-slaughter how stress can influence the conversion of muscle to meat, implying negative effect on the quality of the obtained meat.