Resumo

MUNILLA, M. E. et al. Effect of practices during pre-slaughter management on meat quality of cattle. Rev. vet. [online]. 2021, vol.32, n.1, pp.48-53. ISSN 1669-6840.  http://dx.doi.org/10.30972/vet.3215633.

21.

Meat quality begins to be defined since the farm period. Intensive production systems that aim to maximize production must preserve animal welfare and harmlessness meat for con sumer safety. Comfort, feeding and genetics contribute to obtaining a well finishing animal. While long-term stress affects the characteristics and preservation of meat products. Currently, the production systems and the management that are provided to the animáis during the breeding, transport and pre-slaughter management are deficient to reach the productive potential and the quality required by the consumers. For these reasons, it is important to address the limiting factors in production and pour them into the production chain. The objective of this review is to report the effects of good livestock practices and pre-slaughter management on beef performance and meat quality.

Palavras-chave : bovine meat; handling pre-task; animal welfare.

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