The transport of animals to slaughterhouses poses a significant challenge in meat production, as the stress associated with transport negatively affects physiological processes and meat quality. During transport, levels of stress hormones such as cortisol and adrenaline increase, triggering catabolic processes in the animals' bodies. These processes involve the breakdown of glycogen in the muscles, which under anaerobic conditions leads to the production of lactic acid. The increased concentration of lactic acid lowers the pH value of the meat, causing a condition known as PSE (pale, soft, exudative), particularly in pigs. On the other hand, prolonged stress can lead to the depletion of glycogen reserves, preventing the formation of lactic acid and resulting in a high pH value of the meat, known as DFD (dark, firm, dry) meat, which is particularly noticeable in cattle and sheep. DFD meat has a reduced ability to retain water, making it less attractive to consumers and more prone to spoilage. Reducing transport stress brings not only ethical benefits for the animals but also economic advantages for meat producers. Improved meat quality results in higher revenues and consumer satisfaction, contributing to the sustainability and profitability of meat production in the long run.