Pre-slaughter handling has a significant effect on meat quality, depending on the level of stress and the changes in metabolic activity in the muscle. Pork quality can be categorized into pH, colour, intra-muscular fat, tenderness, flavour, water-holding capacity, and oxidative characteristics. Genetic influence of pork quality is based on the sex effect (gilt fat vs. barrow fat), stress gene (first described as porcine stress syndrome), and the Napole effect (originally in the Hampshire breed, causing low muscle pH and is associated with PSE pork). Selection considerations should be based on quality attributes as well as production and meat yield percentage to optimize efficient production of lean, high quality pork. Feeding at levels close to ad lib increases fat deposition and improves tenderness compared to restricted feeding. Metabolic modifiers can be used to improve rate of gain, feed efficiency, dressing percentage, carcass meat yield, meat quality, meat palatability, and extend shelf life. Resting time in the barn prior to slaughter can range from at least 2 to 4 hours to overnight and is influenced by the genetics of the pig, feed withdrawal time and distance of transportation. During resting in the barn, each pig requires about 0.55 to 0.67 square meters for every 100 kg to move and rest. Mixing pigs with stranger pigs is not recommended, especially in large groups in crowded pens. Drinking water should be reachable and water sprays/misters are recommended (especially during the hot season to reduce body temperature and respiratory rate). Stressing the pigs between temporary housing and stunning is critical; meat quality can be damaged in this timeframe.