Post-Slaughter and Pre-Slaughter Factors

Question 1

is a critical aspect of the meat industry, affecting not only the consumer’s
eating experience but also the industry’s reputation and profitability.

Answer 1

Meat quality

Question 2

defined as a set of properties that together identify what we appreciate about meat when we purchase it, eat it, or select it for use as a raw material for processing into meat products.

Answer 2

Meat quality

Question 3

Two crucial periods that significantly impact meat quality:

Answer 3

pre-slaughter and
post-slaughter phases

Question 4

These are all the things that happen to an animal before it’s slaughtered that can influence its meat quality;

Answer 4

1. Genetics and Breed
2. Nutrition
3. Environment
4. Animal Handling and Stress
5. Age and Sex

Question 5

These factors can influence things like tenderness, color, flavor, and how much water the meat retains. Here’s a breakdown of some key post-slaughter factors;

Answer 5

1. Muscle to meat conversion
2. Electrical stimulation
3. Hip suspension
4. Chilling rate
5. Hanging time/maturation

Question 6

Other factors that can also play a role:

Answer 6

1. pH levels
2. Processing and preservation

Question 7

This is the process where muscle tissue turns into meat. It involves biochemical changes, like the breakdown of glycogen and the
development of rigor mortis (muscle stiffening). How this process happens is crucial
for meat quality.

Answer 7

Muscle to meat conversion

Question 8

Applying a controlled electrical current to the carcass shortly after slaughter can speed up the muscle to meat conversion and improve
tenderness.

Answer 8

electrical stimulation

Question 9

How the carcass is hung can affect muscle tension and tenderness.

Answer 9

hip suspension

Question 10

Rapid chilling can prevent cold shortening (muscle contraction due to rapid cooling), which can make meat tough.

Answer 10

chilling rate

Question 11

Aging or conditioning the meat for a certain period allows enzymes to break down muscle proteins, increasing tenderness and flavor.

Answer 11

hanging time/maturation

Question 12

The acidity of the meat is important for its color, water-holding capacity, and tenderness.

Answer 12

pH levels

Question 13

How the meat is processed (e.g., cutting, packaging) and preserved (e.g., chilling, freezing) can impact its quality and shelf life.

Answer 13

processing and preservation

Question 14

Is a multifaceted concept encompassing several characteristics that determine its desirability and value. These characteristics are influence by both pre-slaughter and post-slaughter factors , it is also a complex trait influenced by multitude of factors, broadly categorized as pre-slaughter and post- slaughter factors. Both significantly impact the final products palatability, appearance and shelf life.

Answer 14

meat quality

Question 15

factors of meat quality:

Answer 15

1. Tenderness
2. Color
3. Flavor
4. Marbling
5. Odor
6. Texture

Question 16

Are all the things that happen to an animal carcass after its been slaughtered that can affect the quality of the meat. These factor can influence thing like tenderness, color, flavor, and how much water the meat retains.

Answer 16

POST SLAUGHTER FACTOR

Question 17

Importance of Pre slaughter:

Answer 17

1. animal welfare
2. meat quality
3. food safety