Abstract: The effects of pre-slaughter transportation, fasting, lairage and stunning method on meat quality characteristics including pH value, meat colour, water holding capacity and tenderness were summarized in this paper. Stress reactions occurred in animals due to pre-slaughter handling could change the glycogen content at ante-mortem and the glycogen metabolism and protein degradation at post mortem. Meanwhile, the preslaughter handling could influence activity of endogenous protease and result in meat quality variations through producing stress hormones and changing pH value. The change of glycolysis at post-mortem due to pre-slaughter handling was the main factor affecting meat quality. It is necessary to carry out researches on preslaughter handling of different species and develop a standard operation that is suitable for industrial production in China and provide guarantee for high quality meat production.