Nutrition and Food Science

Meat science and the research and studies conducted both independently and in conjunction with many industry stakeholders over the last 40 years have provided a greater understanding of the relationship between animal-handling techniques prior to harvesting (slaughter) and the quality of the meat produced. As well, improved practices during and after the harvesting of animals, especially in large processing plants, have contributed to progress in the meat industry. These include improvements to refrigeration and storage, aging of meats (mainly beef and lamb carcasses), and transportation. Additionally, the slaughter process itself has changed over time, and now beef and veal animals are usually stunned with a captive bolt gun (with a retractable bolt penetrating the brain), rendering the animals unconscious prior to bleeding.