Impact of Stress Physiology on Meat Quality in Livestock

Stress in livestock significantly impacts meat quality through physiological and biochemical pathways, primarily via the activation of the hypothalamic-pituitary-adrenal (HPA) and sympathetic-adrenal-medullary (SAM) systems. These responses alter energy metabolism and muscle chemistry, affecting post-mortem processes such as pH decline and rigor mortis. Chronic and acute stress can lead to meat defects like DFD (Dark, Firm, Dry) and PSE (Pale, Soft, Exudative), compromising tenderness, water-holding capacity, appearance, and shelf life. Species-specific responses, handling practices, and pre-slaughter conditions further influence outcomes. Implementing mitigation strategies—such as gentle handling, optimal lairage, and regulated chilling—can improve meat quality and promote animal welfare. Understanding stress physiology is essential for refining production practices and ensuring high-quality, ethically sourced meat products.