Effects of Post-Slaughter Carcass Handling on Meat Quality

Adzitey, F.; Huda, N.
June 2012
Pakistan Veterinary Journal;Apr-Jun2012, Vol. 32 Issue 2, p161
Academic Journal
The quality of meat from the processing plant or as found on the market will have an influence on its processing properties and eating qualities. The processing properties and eating qualities will also influence consumers' acceptability and profits to be realized by producers, processors and retailers. A number of factors including the genetics of the animal, production practices, age of the animal at slaughter and how live animals are handle prior to and during slaughter contribute significantly to meat quality. Apart from these, post-slaughter practices also influence meat quality to an appreciable extent. In recent times, various processing conditions and addition of ingredients/additives have been manipulated to improve upon the quality of processed meat products. This mini-review discusses the effects of post-slaughter practices on meat quality.


Related Articles

  • Effect of pre-slaughter animal handling on carcass and meat quality. Adzitey, F. // International Food Research Journal;May2011, Vol. 18 Issue 2, p485 

    Animal handling is a growing issue of concern in many countries around the world. Developed countries in particular show keen interest in the way animals are handled throughout production to processing. In such countries animal welfare is increasingly becoming a primary matter in the process of...

  • Support Mobile Abattoirs for Access to Local Meat. Evans, Amanda Kimble // Mother Earth News;Oct/Nov2011, Issue 248, p21 

    The article reports on the accessibility of mobile abattoirs for meat producers throughout the U.S. It states that the advantages of these mobile slaughterhouses are lower in startup costs, lower processing costs for farmers, and higher quality meat for shoppers. It relates a support system of...

  • The Dog Whisperer. Vatri, John // Independent Processor;Dec2012, Vol. 5 Issue 6, p8 

    The author compares the slaughter plants in North America and Australia. He says unlike the slaughter plants in North America, the Australian model is more quality conscious, wherein the animals are fed on grass and are cleaned prior to slaughter. He added that Aussies have never had a positive...

  • Effect of sex and slaughter weight on meat and fat quality of the KrÅ¡kopolje pig reared in an enriched environment. Zemva, M.; Ngapo, T. M.; Malovrh, S.; Levart, A.; Kovac, M. // Animal Production Science;2015, Vol. 55 Issue 9, p1200 

    Improvements in meat quality are sought through sources of variation along the meat chain, including breed and production system. Hence, the aim of this study was to determine slaughter weight and sex effects on the meat quality of the indigenous Krškopolje pig breed reared in a feed-enriched...

  • At Eurocane, Costa Group presents the "moving butcher's.".  // MESO;May/Jun2012, Vol. 14 Issue 3, p214 

    No abstract available.

  • Influence of Municipal Abattoir Conditions and Animal-related Factors on Avoidance-related Behaviour, Bleeding Times at Slaughter and the Quality of Lamb Meat. Njisane, Yonela Z.; Muchenje, Voster // Asian-Australasian Journal of Animal Sciences;Oct2013, Vol. 26 Issue 10, p1496 

    The objective of this study was to determine the effect of municipal abattoir conditions and animal factors on avoidance-related behaviour (AB) of sheep at slaughter, bleeding times (BT) and mutton quality. The behaviour of 66 castrates and 19 ewes of different age categories was observed at...

  • Garantirano, meso iz domaćeg uzgoja!  // MESO;May2011, Vol. 13 Issue 3, p143 

    No abstract available.

  • Effect of stunning voltage and scalding method on the incidence of the 'red skin' defect of Parma ham. Lo Fiego, D.; Comellini, M.; Ielo, M.; Tassone, F.; Volpelli, L. // Veterinary Research Communications;Sep2009, Vol. 33 Issue 0, p285 

    This article presents a study which investigated the effects of electric stunning voltages and carcass scalding on the incidence of the red skin defect of dry-cured Parma ham. Researchers used 200 left thighs from heavy pigs, reared on two farms and slaughtered on five different days in the same...

  • COMPARISON OF SLAUGHTER VALUE AND MUSCLE PROPERTIES OF SELECTED CATTLE BREEDS IN POLAND - REVUE. Iwanowska, Agnieszka; Pospiech, Edward // Acta Scientiarum Polonorum. Technologia Alimentaria;2010, Vol. 9 Issue 1, p7 

    The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics