Meat presents a complex structure with water, proteins, fat, other water-soluble organic material, and water-soluble minerals.
Meat is one of the most important foods in the diet of the vast majority of people, particularly in the developed world. Its quality is very important for both consumers and producers and it depends on different factors. In simple words 'Meat Quality' refers to some characteristics of meat (viz., attractive color, tenderness, flavor, water holding capacity) which should be present in a portion of meat (or in a meat sample) to call it a good quality meat.
In consideration of carcasses, quality refers to the amount of marbling, the
texture of grain of the meat, the firmness and color of the lean, water-holding capacity, the firmness and color of the fat, and the character of the bone. Marbling receives the most emphasis for several reasons. While the important traits for eating quality of cooked meat are tenderness, flavor and juiciness.
A high-quality lean is characterized by a very fine texture of muscle and is velvety to the feel. The texture or grain of the muscle is evaluated in a similar manner to that used in evaluating the grain of wood. As the texture becomes coarser, the quality becomes less desirable.
Quality of meat is influenced by a variety of factors, for example, animal (breed, sex, age), meat production activities (feeding, transporting and slaughtering condition), and processing (storing time/temperature condition).
Age of the cattle had an effect on the meat quality. Activities on the farm such as feeding practices and type of feed, as well as transportation between farm and slaughterhouse can also affect meat quality.
The sex significantly influences carcass and meat quality. Bull carcasses are characterized by higher meat content with simultaneous lower content of fat compared to heifer carcasses. Contrary, heifers are more fattened with lower share of bones.
Factors affected quality of meat
