With these papers, this Special Issue illustrates the effects of stress on various meat quality traits in very different settings and species, including pigs, catfish, game species, fowl, and cattle. The stressors described were of very different types, often with both a psychological and physical origin. This knowledge should help designing protocols trying to unravel the complex factors that determine meat quality traits, by including stress measurements of the animals from which the meat will be studied. The reduction in stress before slaughter is likely to improve meat quality. The reduction in stress before slaughter should certainly be the objective for ethical reasons.