The Impact of pre-slaughter handling on meat quality in Zimbabwe

Author

Ngwarwi, Alicia

Title

The Impact of pre-slaughter handling on meat quality in Zimbabwe

Abstract

The study discussed the effects of pre-slaughter stress on meat animals and consequently, on the end-product which is the carcass. Meat consumers nowadays are increasingly demanding that animals be reared, handled, transported and slaughtered humanely. In Zimbabwe animals submitted to Processing Plants for slaughter are usually exposed to a lot of stressful situations immediately before slaughter. They are transported in trucks or trekked on foot for very long distances even during extreme weather conditions, with minimal chances of grazing, drinking water and resting. The stressful conditions through which the animals undergo have been proven to have deleterious effects on the quality of animal carcasses and /or meat. These conditions according to a lot of literature lead to dark, firm and dry pale, soft exudative meat. Although physiochemical quality of meat can be improved through post-slaughter carcass handling treatments, the general consumer perception of carcass quality (shelf life, visual appearance and palatability) can only be enhanced by improved animal handling practices such as reducing pre-slaughter stress. Based on literature, recommendations are made from which animal handlers in Zimbabwe can learn, so that where possible, stressful situations on animals are avoided or minimized during periods immediately prior to slaughter.

Date

July 2025

Publisher

BUSE

Keywords

Antemortem handling

Carcass quality

Dark firm dry (DFD) meat

Pre-slaughter stress.

Pale-soft exudative (PSE) meat

Supervisor

Mr. Pagute