Unfavourable conditions during transport can influence meat and carcass quality negatively. Skin damage is assessed visually during meat inspection. The rate of glycolysis influences the meat quality, which can be measured by means of a rigormeter, a pH meter, a pork quality meter, a fibre optical probe or a meat quality meter. Meat quality depends largely on the genotype of the animal. Nevertheless it is possible to optimize the transport of pigs, from loading to lairage, in order to improve meat quality.