Impacts of heat stress on meat quality and strategies for amelioration: a review

Abstract

During the summer, high ambient temperature and humidity cause economic loss to the global livestock industry via reduced livestock productivity and increased mortality. The problem of heat stress (HS) is likely to be exacerbated by global warming and climate change. Recent research has shown that HS not only leads to physiological and metabolic perturbations in live animals but can also affect carcass and meat quality characteristics plausibly by altering the rate and extent of postmortem muscle glycolysis and resultant pH. However, these impacts of HS are not consistent across species. Higher incidence of pale soft and exudative (PSE) meat has been reported in poultry. On the contrary, hig..