WellBeing International WBI Studies Repository 1980 The Effect of Stress on Livestock and Meat Quality Prior to and During Slaughter Temple Grandin Grandin Livestock Handling Systems Follow this and additional works at: https://www.wellbeingintlstudiesrepository.org/acwp_faafp Part of the Agribusiness Commons, Animal Studies Commons, and the Operations and Supply Chain Management Commons Recommended Citation Grandin, T. (1980). The effect of stress on livestock and meat quality prior to and during slaughter. International Journal for the Study of Animal Problems, 1(5), 313-337. This material is brought to you for free and open access by WellBeing International. It has been accepted for inclusion by an authorized administrator of the WBI Studies Repository. For more information, please contact
[email protected]. REVIEW ARTICLE THE USE OF ANIMALS IN The Effect of Stress on HIGH SCHOOL BIOLOGY CLASSES AND SCIENCE FAIRS Livestock and Meat Quality Edikd i-!paihP!' ~aw:it> Bril\' rd·.·:.· Prior to and During Slaughter A Temple Grandin* NEW RESOURCE Abstract FOR The effects of stress on cattle, pigs and sheep prior to slaughter are reviewed. Long-term preslaughter stress, such as fighting, cold weather, fasting and transit, BIOLOGY which occurs 12 to 48 hours prior to slaughter depletes muscle glycogen, resulting in meat which has a higher pH, darker color, and is drier. Short-term acute stress, such as excitement or fighting immediately prior to slaughter, produced lactic acid EDUCATION from the breakdown of glycogen. This results in meat which has a lower pH, lighter color, reduced water binding capacity, and is possibly tougher. Psychological stressors, such as excitement and fighting, will often have a more detrimental ef ANIMALS IN EDUCATION explores the scien • What approach to live animal projects fect on meat quality than physical stressors, such as fasting or cold weather.