**4. On-farm factors affecting meat quality**

It is necessary to get the data and history of concerned animal which helps in determining the meat quality. Poultry and pork (non-ruminants) are more

*Effect of on- and off-Farm Factors on Animal Stress and Meat Quality Characteristics DOI: http://dx.doi.org/10.5772/intechopen.104669*

susceptible to meat quality defects as compared to beef and mutton (ruminants). Individual breed also varies to bear stress. For example, female, young and muscular breeds are more prone to stress as compared to other ones. Tarrant [46] said that transportation, morbidity and mortality have more effects on young calves. Layers are slaughtered at the later age of life, so their meat is tougher than broiler meat.

The growing and feeding system are great concern to meat quality as almost all animals are raised on farms. Argüello et al. [59] found that the kids grown on milk replacer had less water holding capacity and were lighter as compared to those grown by their dams. Sink and Caporaso [60] said that in flavor intensity of mutton, animal nutrition plays a key role and this flavor can be increased by the addition of legumes and grains. Vitamin E has a good role in raw and cooked muscles in terms of meat color, protein and lipid oxidative stability [61]. The fat is yellow if the animal is reared on grasses. If the animal is slaughtered after some medication or drug treatment, their residues can be found in the carcass. Such carcass is not suitable for processing as it will have low nutritional, hygienic and organoleptic quality.
