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| Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering |
| Yang Yong;Ma Chang-wei |
| College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083 China; Department of Food Science,Sichuan Agricultural University,Yaan 625014 China |
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Abstract Meat quality is a general evaluation based on different kinds of meat quality traits.To improve livestock and poultry meat quality is a holistic and difficult task,and it must be taken extensive factors into consideration.It is a practical and important way to improve meat quality by different means at the stage of pre-slaughter and post-slaughter.A short-term special feeding followed by proper moving,good handling and careful transporting can greatly lower animal’s stress and improve meat quality before slaughter;Many techniques,such as electrical stimulation,quality improver infusion,appropriate cooling procedure,proper aging conditions,and special treatment for tenderization,can also improve meat quality effectively after slaughter.
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2008, Vol. 22 
