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Sensory meat quality and its assessment.

F J Smulders

    The Veterinary Quarterly
    |April 1, 1986
    PubMed
    Summary

    This study reviews key factors influencing meat quality, focusing on sensory characteristics important for consumer satisfaction. It examines muscle composition, physiological changes during meat conversion, and methods for assessing sensory attributes.

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    Area of Science:

    • Food Science
    • Animal Science
    • Sensory Science

    Background:

    • Meat quality is a complex trait influenced by numerous factors.
    • Sensory characteristics are crucial for consumer acceptance of meat products.
    • Understanding muscle physiology is key to meat quality.

    Purpose of the Study:

    • To provide a comprehensive overview of meat quality parameters.
    • To highlight the importance of sensory attributes in meat evaluation.
    • To review methods for assessing meat quality.

    Main Methods:

    • Literature review of scientific publications on meat quality.
    • Analysis of compositional and structural muscle characteristics.
    • Discussion of physiological factors in muscle-to-meat conversion.

    Main Results:

    • Meat quality is determined by a combination of intrinsic and extrinsic factors.
    • Sensory attributes like taste, texture, and appearance significantly impact consumer choice.
    • Physiological processes during post-mortem aging critically affect meat tenderness and flavor.

    Conclusions:

    • A holistic approach is needed to understand and improve meat quality.
    • Standardized methods for sensory assessment are vital for consistent product evaluation.
    • Further research into the physiological basis of meat quality can lead to enhanced consumer products.

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