Freshness, such as color and a juicy texture, seems to be most important indicator for the safety and quality of meat.
Amount of fat, amount of visible water and textural appearance also important characteristics.
Look for the beef with minimum of creamy outer fat. The bones should be soft looking with a reddish color; the meat is best when firm, fine textured and light cherry red.
Among the more important experience-quality attributes related to safety are flavor, tenderness, juiciness and smell.
Tenderness of beef is a critical palatability trait to consumers. Research indicated that tenderness is the primary trait the at most of the consumers want most forma beef steak.
Place of purchase, country of origin and in the case of chicken, free-range production have some importance as cues.
Grading is based on the amount and distribution of marbling. The greater the marbling, the higher the grade, because marbling makes beef more tender, flavorful and juicy.
In the USDA quality grading, the degree of marbling and the maturity of the animal are key features on which carcasses are sorted.
The top quality is Prime – high level of marbling and youthful, followed by Choice, Good, Standard – progressively less marbling and then the more mature category.
Meat safety and quality
