Influence of Ante-Mortem Stress on Meat Palatability

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Abstract
Numerous studies have contributed to our knowledge in regard to the variation in meat palatability. Ante-mortem treatment of the animal and post-mortem treatment of the carcass influence this attribute of meat. The meat processor can exercise considerable control over treatment of the carcass, whereas the live animal is subject to more different and often uncontrolled factors which have a greater influence on meat quality than post-mortem treatments. The influence of diverse ante-mortem stress conditions on meat palatability and associated meat quality characteristics will be discussed in this paper. Hormone Administration. Meat animals are exposed to many forms of stress, especially during shipment to market and slaughter. All forms of stress increase the need for hormones which in a normal animal is met by greater output from the adrenal gland.