How climatic changes could affect meat quality

Climate change could affect meat quality in two ways. First, there are direct effects on organ and muscle metabolism during heat exposure which can persist after slaughter. For example heat stress can increase the risks of pale-soft-exudative meat in pigs and turkeys, heat shortening in broilers, dark cutting beef in cattle and dehydration in most species. Second, changes in livestock and poultry management practices in response to hazards that stem from climate change could indirectly lead to changes in meat quality. For example, changing to heat-tolerant Bos indicus cattle sire lines could lead to tougher, less juicy beef with less marbling. Also, pre-conditioning broilers to heat stress to encourage better survival during transport could lead to more variable breast meat pHult. The impacts that short term climate change could have will vary between regions. The ways the impacts are managed need to be based on experience while appreciating the range of approaches that could be used.