Master the JFHMS Quality Assurance Challenge 2025 – Ace It and Raise Your Standards!

Chronic stress prior to slaughter can significantly impact the quality of meat produced. When animals experience stress, it can lead to a range of physiological changes that adversely affect meat quality. Stress may result in an increase in adrenaline and cortisol levels, which can cause muscle glycogen to deplete more rapidly. This depletion may lead to meat with a darker color and various texture issues, such as toughness, resulting in defects identified during quality assurance inspections.

In addition, stress can elevate the risk of conditions like dark-cutting beef, which is characterized by dark, unattractive meat that is less appealing to consumers. The overall experience of stress can also affect the pH level of the meat post-slaughter, which is crucial for proper aging and flavor development.

Options highlighting optimal health, proper feeding and hydration, and regular veterinary care describe ideal conditions that would lead to quality assurance success rather than defects. These factors contribute to the well-being of the animals, ultimately ensuring that the meat produced adheres to quality standards expected in the industry.