Animal behaviour can deleteriously affect meat quality through three different pathways: exertion/activity, physiological stress responses and perceptions of welfare. In this review of published work we will describe each pathway, and discuss methods for minimising their impacts on both the physicochemical and animal welfare aspects of meat quality. We conclude that whereas the physicochemical quality of meat can be improved by some post-slaughter carcass handling treatments, public perceptions of meat quality can only be enhanced by improved animal handling practices to reduce stress.
Proceedings of the New Zealand Society of Animal Production, Volume 56, , 162-166, 1996
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