6 Key Contributors to Meat Quality

When it comes to meat quality, there are several factors that play a crucial role in determining its overall standard. These factors can be broadly categorised into compositional quality, visual appearance, smell, firmness/texture, palatability, and contamination. Let’s delve into each of these aspects to understand how they contribute to the quality of meat.

Compositional Quality: The compositional quality of meat refers to the chemical makeup, particularly the ratio of lean meat to fat. This is often assessed through chemical lean testing, which provides a quantifiable measure of the meat’s lean content¹. The balance between lean meat and fat is essential, as it affects not only the flavour and juiciness but also the healthfulness of the meat.

Visual Appearance: The visual appeal of meat is a significant quality indicator for consumers. This includes the colour and marbling of the meat. Marbling, the fat deposited between muscle fibres, enhances the eating quality of meat cuts by improving their tenderness and flavour¹. The colour of meat, ranging from cherry-red in beef to pale pink in veal, is influenced by the myoglobin content in the animal’s muscles and can be affected by factors such as exposure to light¹.

Smell: Smell is one of the oldest indicators of meat quality. While it may be challenging to distinguish between good and excellent quality meat using smell alone, any off-odours are a clear sign of poor quality¹. The smell can indicate freshness and also whether the meat has been stored and handled correctly.

Firmness/Texture: The firmness and texture of meat are critical to its quality. These attributes are influenced by the muscle fibre structure and the amount of connective tissue present. Meat that is firm yet tender is generally considered to be of higher quality¹.

Palatability: Palatability encompasses the tenderness, juiciness, and flavour of the meat, which are all factors that contribute to the overall eating experience. These characteristics are affected by the animal’s genetics, age, diet, and the method of meat processing¹.

Contamination: Lastly, the level of contamination in meat can significantly impact its quality. This includes the presence of pathogens, chemicals, and physical contaminants. Ensuring meat is free from contamination is crucial for both safety and quality¹.

In addition to these factors, meat quality is also influenced by genetic and environmental determinants such as age, breed, live weight, fatness degree, plane of nutrition, and concentrate/roughage ratio². Moreover, post-slaughter factors like electrical stimulation, suspension methods, considerate chilling, and maturation/ageing can also affect the quality of meat³.

Understanding these factors is vital for producers and consumers alike, as they directly impact the desirability and value of meat products. By controlling and optimising these factors, the meat industry can ensure that the meat reaching consumers is of the highest quality, providing a satisfying and safe eating experience.

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