Conclusions: Post-slaughter practic

Conclusions: Post-slaughter practices contribute
significantly to the quality of meat produced. This will in
turn affect profits, processing/functional properties, eating
qualities and the acceptance of the meat in question by
consumers. All post-slaughter practices have been geared
towards producing meat of better qualities, although some
of these practices come with it negative effect on meat
quality and human health. The practices in place have
targeted and cover the carcass itself, cutting them into
parts, the storage, processing and cooking conditions.
Acknowledgments: The authors are grateful to the
Institute of Postgraduate Studies, Universti Sains
Malaysia for the support given in running research in the
field of fish and meat processing.