The consumer market is becoming increasingly demanding regarding the production conditions (environment, health and safety of foods). These health and safety demands on animal welfare come from "the outside to the inside" and may indirectly represent a setback in the market and consumption of products of animal origin. This project's goal is to develop technologies to improve the welfare of the animals, the meat quality and decrease quantitative and qualitative losses related to pre-slaughter handling of the animals. The study will happen in partnership with UNESP (São Paulo State University) and UFSC (Federal University of Santa Catarina), swine agri-industries, and truck industries. The interest variables are: swine behavior at the slaughter house, the injury rate on the skin and body, stress indicators on blood (creatine phosphokinase, lactato and cortisol), quality indicators in the meat (45 minute pH - pH1, pH24, pHU after the slaughter, water loss by dripping, Longissimus dorsi and Semimembranosus muscle color), glycolisis related potential, prevalence of salmonellosis as a function of fasting time elapse, resting period at the slaughterhouse, size of transported batch, use of showers at the slaughterhouse's waiting section, type of truck for the transport. With these results, it will be possible to define the good practices for the pre-slaughter handling of the animals.