{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T06:09:19Z","timestamp":1789798159482,"version":"4.0.1"},"reference-count":38,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:00:00Z","timestamp":1789689600000},"content-version":"vor","delay-in-days":260,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Veterinary Medicine International"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    Meat quality encompasses a set of attributes preferred and evaluated by consumers based on nutritional value, conformation, sensory appeal, and safety. This research was conducted between 2024 and 2025. A cross\u2010sectional study was conducted using an observational study and pH evaluation of meat. Of the six welfare indicators assessed on 384 beef cattle, slipping, beating, trekking distance, and time of rest at lairage were significantly different among the abattoirs. The pH measurements of meat samples (\n                    <jats:italic>N<\/jats:italic>\n                    \u2009=\u200975) indicated that more than half (\n                    <jats:italic>n<\/jats:italic>\n                    \u2009=\u200941, 54.7%) of the total sample was found to be defective meat. Pale, soft, and exudative (PSE); red, firm, and nonexudative (RFN); and dark, firm, and dry (DFD) meat quality outcomes were significantly (\n                    <jats:italic>X<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    (4)\u2009=\u200911.7545;\n                    <jats:italic>p<\/jats:italic>\n                    = 0.019) different among the three abattoirs. The odds ratio of DFD (OR\u2009=\u20095.79 and 5) and PSE (OR\u2009=\u20097.71 and 4) meats at the Dessie and Woldia abattoirs were more than 5 and 4 times higher than at the Kombolcha abattoir, respectively. The relative risk ratio (RRR) of occurrence of PSE meat was higher for falling (RRR\u2009=\u200915.08; CI: 3.71\u201361.25;\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001), beating (RRR\u2009=\u20097.33; CI: 2.01\u201326.76;\n                    <jats:italic>p<\/jats:italic>\n                    = 0.003), and slipping (RRR\u2009=\u200915.08; CI: 3.71\u201361.25;\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001) rate increases. DFD meat was also higher on stressors such as trekking distance (RRR\u2009=\u20099.33; CI: 1.89\u201346.19;\n                    <jats:italic>p<\/jats:italic>\n                    = 0.006), falling (RRR\u2009=\u200913.26; CI: 3.61\u201348.64;\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001), beating (RRR\u2009=\u200910.67; CI: 3.05\u201337.29;\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001), and slipping (RRR\u2009=\u200910.88; CI: 3.02\u201339.09;\n                    <jats:italic>p<\/jats:italic>\n                    &lt; 0.001). In contrast, intermediate lairage stay was not found to be statistically significant for the development of DFD meat (RRR\u2009=\u200913.26; CI: 3.61\u201348.64;\n                    <jats:italic>p<\/jats:italic>\n                    = 0.270). Therefore, this study concluded that preslaughter handling and meat quality outcomes varied across export and municipal setting abattoirs.\n                  <\/jats:p>","DOI":"10.1155\/vmi\/9375068","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T05:33:47Z","timestamp":1789796027000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Abattoir\u2010Level Beef Cattle Handling and Its Impact on Meat Quality: A Comparative Analysis of Three Abattoirs of Eastern Amhara, Ethiopia"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7825-6386","authenticated-orcid":false,"given":"Solomon Tsegaye","family":"Adane","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-1119-3250","authenticated-orcid":false,"given":"Ebrahim","family":"Oumer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,18]]},"reference":[{"key":"e_1_2_14_1_2","article-title":"Effect of On-Farm and Pre-Slaughter Handling of Pigs on Meat Quality","volume":"49","author":"D\u2032Souza D. 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