Pre slaughter handling and meat quality (PhD)

The Challenge

There is extensive research around how handling can impact animal stress and consequent meat quality, particularily within cattle. The knowledge on sheep meat quality is less widely researched with many unanswered questions which could highlight potential for improvement within the UK sheep meat industry.

The Project

As this project develops, more objectives come to light. At present, the over arching aim is to identify any potential sheep meat quality problems which can be linked with pre-slaughter stressors and the potential to improve them. To do this, there needs to be an investigation into the sheep meat quality which is currently produced across the UK, with particualr focus on pH and colour. Further to this, pre-slaughter stressors should be identified and researched, such as transportation, and potential improvements to be suggested.

This PhD will be carried out through a series of projects which will take place mostly in across the UK, with some potential for work in New Zealand. Each project will link back to the original aim of the PhD and help to identify areas where pre-slaughter animal stress can be reduced and meat quality can be improved, within the sheep industry.

Student

Siobhan Slayven