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Sheep meat is a growing market, especially in developing countries, where the economic growth is more abundant, subsequently increasing the demand. Alongside established markets, these consumers will be requiring better quality of the products, being aware of how the animals are reared, breed and slaughtered. A series of circumstances prior to slaughter can be stressing, and may cause physiological alterations leading to a prejudicial effect on final meat quality. Animals are subject to these circumstances from production unit stunned at the slaughterhouse. This study considers specific characteristics of ovine behavior and meat composition in order to compile a review that addresses both, pre and post, slaughter effects on sheep meat quality. Specifically, we address pre slaughter handling of these animals, aspects of ovine behavior, and its consequences on final meat quality.

CORRELATION OF SHEEP WELFARE AND BEHAVIOR WITH MEAT QUALITY: A REVIEW