The current review outlines the present knowledge of significant pre-slaughter factors affecting technological meat quality. It was found that in general, the recommendations would include feed withdrawal about 12–18 h
before transport and lairage to prevent dead losses and improve meat quality. Electric goads should not be used to make pigs move more rapidly and the load process onto the lorry deck should be facilitated within 1 h, for example by using collecting pens near to the lorry, hydraulic lifts, and reduced groups of pigs without mixing. The stress of animals during transport can be reduced by limiting the length of journey (around 1 h), guaranteeing an adequate preparation of animals (prior access to feed and water), a sufficient loading density (a maximum of 0.425 m2/100 kg) and adequate environmental conditions in the lorry (temperature, humidity, ventilation), and by ensuring good transport conditions (i.e., avoiding excess stops or waiting periods) that reduce stress to the animals. Prior to slaughtering, rest periods should minimize aggressive behavior and relax the animals. For that, recommendations include a lairage of 2–4 h, spraying pigs with cold water, adequate ventilation, supplying water ad libitum and no mixing pigs of unfamiliar groups. Special care must be taken during the transfer of pigs to the stunning system. These operations represent the main source of stress for pigs, especially when bad conditions are practiced. Here, sticks or electric prods to guide animals should be avoided and the animals should be guided in reduced groups along double corridors in order to have the best results in terms of carcass and meat quality.

For more information the full article can be found at http://www.tandfonline.com/loi/lfri20