The operations before and during slaughter which affect the quality of fresh meat are described in this article. Pig meat quality is largely impacted by the preslaughter conditions, including on farm handling, transportation and lairage in abattoir. The animal sacrifice requires the application of stunning methods (electrical or gas) which in certain cases enhances the susceptibility of blood splashes in meat. Postslaughter the operations of carcass dehairing and chilling is analyzed in view of skin damage and pale, soft, and exudative meat.