Infrared thermography for detection pre-slaughter stress and impaired meat quaity

Infrared Thermography is a completely non-invasive technique that allows recording measurements of animal skin temperature on subjects difficult to reach or to approach, or moving subjects. Several characteristics such as the reliability under field conditions and the capacity to provide data instantaneously, makes its use particularly interesting at the slaughterhouse, where there is a need to detect animals that can show abnormal temperature patterns due to the pre-slaughter stress. Because of the relationship between stress and meat quality, thermal imaging before slaughter could be useful for detecting poor meat quality. Although the studies here reviewed showed the potential of infrared thermography for the detection of pre-slaughter stress and impaired meat quality, continued and closer studies of infrared thermography in this field are still warranted.