Preserving the quality of meat and fish requires minimizing stress on the animals prior to harvest or slaughter. Physical stress triggers rapid metabolic changes that accelerate tissue breakdown and spoilage after slaughter.

  • Fisheries: Allow fish to reach optimal market size before harvesting. Harvest during cool morning or evening hours using clean nets, hooks, or perforated pots. Operations can use partial harvesting (selective extraction of market-sized fish) or total harvesting (clearing the entire stock at once).
  • Livestock: Deliver rested, low-stress animals to the slaughter facility early in the day. All slaughter operations must be conducted under strict hygienic conditions under the supervision of authorized veterinary officers.