ABSTRACT
Slaughtering, the ‘rst step in the transformation of muscle into edible meat, affects the quality and quantity of meat. This depends on postmortem biochemical changes, related to sanitation, as well as physicochemical and physical attributes (aroma, color, and texture among others). From the quantity point of view, carcass yield is related to pre-and postmortem handling. However, carcass handling after leaving the slaughter Žoor, also alters meat quality. A number of operations are included during transformation of muscle into meat, starting from slaughtering through refrigeration, wholesale storage, fabrication and distribution, and retail storage. Each one includes changes in physicochemical and microbial characteristics that ‘nally affect quality. In any case, changes must be directed to improve quality and/or to extend shelf life.
