{"id":65,"date":"2018-07-18T06:40:45","date_gmt":"2018-07-18T06:40:45","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=65"},"modified":"2022-01-06T09:21:24","modified_gmt":"2022-01-06T09:21:24","slug":"quality-attributes-of-meat","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/quality-attributes-of-meat\/","title":{"rendered":"Quality attributes of meat"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/iFbmBYqyikg\" target=\"_blank\" rel=\"noopener noreferrer\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Introduction<\/strong>\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Meat is an animal flesh mammalian species (pigs, cattle, lambs, etc.) that is eaten as food raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry, and other animals<\/p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Usage varies worldwide, depending on cultural or religious preferences. Means different things to different people \u2013 between and also within countries\/regions. Different criteria at each stage of production chain will change over time.<\/p>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Perception of meat quality by Consumer<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>INTRINSIC At point of sale:<\/strong>\r\n\r\nColour Fatness\r\n\r\nDrip Nutritional\r\n\r\n&nbsp;\r\n\r\n<strong>On cooking: <\/strong>\r\n\r\nAroma Shrinkage\r\n\r\nExudates On\r\n\r\neating:\r\n\r\nTenderness\r\n\r\nJuiciness\r\n\r\nFlavour\r\n\r\n&nbsp;\r\n\r\n<\/div>\r\n<div>\r\n\r\n<strong>Factors affecting meat quality<\/strong>\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Pre-slaughter\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Breed\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Genetic\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Sex\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 Age\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Feeding\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Handling\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Stunning method\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Meat Quality Attributes<\/strong>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Texture\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Colour\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Tenderness and texture\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Flavour\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Texture<\/strong>\r\n<div>\r\n<ul>\r\n \t<li>The texture of good quality meat should be even<\/li>\r\n \t<li>Texture of meat depend upon:<\/li>\r\n \t<li>Breeding<\/li>\r\n \t<li>Size<\/li>\r\n \t<li>Age of the animal<\/li>\r\n \t<li>Individual muscular activity size<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Colour<\/strong>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Dependent on the oxidation-reduction potential of the environment,\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Maturity,\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Chemical state of haemoglobin and myoglobin in meat\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Vacuum-packaged fresh meat is dark purple, indicates that no oxygen is present within the package\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Vacuum packaging of meat assures a maximum shelf life of 15 to 25 days\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Tenderness and texture<\/strong>\r\n<div>\r\n\r\n&nbsp;\r\n\r\nTenderness and texture depend upon following factors:\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Size of meat fibres\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 Activity of the muscle\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 Amount, kind and distribution of connective tissue.\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Degree of natural aging\r\n\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Flavour<\/strong>\r\n\r\n&nbsp;\r\n\r\n<span style=\"text-align: initial; font-size: 1em;\">Flavour of meat is depend up on:<\/span>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 Age of the animal\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 Aging (holding of meat after slaughter)\r\n\r\n&nbsp;\r\n\r\nThere are two widely used methods of ageing\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 On the Bone - by hanging carcases\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0 \u00a0Vacuum packed - ageing.\r\n\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Meat Storage<\/strong>\r\n\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n\u2022\u00a0\u00a0 Stored at 28 to 30\u00b0F\r\n\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022\u00a0\u00a0 Frozen meats should be stored at 0\u00b0F<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022\u00a0\u00a0 Ice crystal development due to temperature fluctuations during freezer storage<\/p>\r\n&nbsp;\r\n<p style=\"text-align: justify;\">\u2022 Frozen meat products should be packaged in material, which prevent the evaporation of moisture and entrance of air<\/p>\r\n\r\n<\/div>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on Quality attributes of meat<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/iFbmBYqyikg\" target=\"_blank\" rel=\"noopener noreferrer\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<strong style=\"text-align: initial; font-size: 1em;\">References:<\/strong>\r\n<ul>\r\n \t<li><span style=\"text-align: initial; font-size: 1em;\">Charley, H. 1982. Food Science. John Wiley and Sons. New York, NY.<\/span><\/li>\r\n \t<li>Ingram, M., and Simonson, B. 1980. Meats and meat products. In Microbial Ecology of Foods, Vol. II. Food Commodities. Academic Press. New York, NY.<\/li>\r\n \t<li>Labropoulous, A.E., and Kelly, R.F. 1978. Delayed chilling of beef--A review. J. Food Protect. 41:483-485.<\/li>\r\n \t<li>Levie, A. 1979. The Meat Handbook, 4th ed. Avi Publishing Co. Westport, CT.<\/li>\r\n \t<li>Price, J.F., and Schweigert, B.S. 1971. The Science of Meat and Meat Products. 2nd ed.<\/li>\r\n \t<li>W.H. Freeman and Co. San Francisco, CA.<\/li>\r\n \t<li>Terrell, M.E. 1979. Professional Food Preparation 2nd Ed. John Wiley &amp; Sons. New York, NY.<\/li>\r\n<\/ul>\r\n&nbsp;\r\n\r\n<strong>References:<\/strong>\r\n<ul>\r\n \t<li>Haverstock, D. October, 1987. Fresh vs. Frozen: Is One Superior? Restaurant Management. Cleveland, OH.<\/li>\r\n \t<li>Hendrickson, R.L. 1978. Meat, Poultry and Seafood Technology. Prentice-Hall, Inc.<\/li>\r\n \t<li>Englewood Cliffs, NJ.<\/li>\r\n \t<li>Liston, J. 1980. Fish and shellfish and their products. In Microbial Ecology of Foods, Vol. II Food commodities. Academic Press. New York, NY.<\/li>\r\n<\/ul>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/iFbmBYqyikg\" target=\"_blank\" rel=\"noopener noreferrer\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Introduction<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Meat is an animal flesh mammalian species (pigs, cattle, lambs, etc.) that is eaten as food raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry, and other animals<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Usage varies worldwide, depending on cultural or religious preferences. Means different things to different people \u2013 between and also within countries\/regions. Different criteria at each stage of production chain will change over time.<\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Perception of meat quality by Consumer<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>INTRINSIC At point of sale:<\/strong><\/p>\n<p>Colour Fatness<\/p>\n<p>Drip Nutritional<\/p>\n<p>&nbsp;<\/p>\n<p><strong>On cooking: <\/strong><\/p>\n<p>Aroma Shrinkage<\/p>\n<p>Exudates On<\/p>\n<p>eating:<\/p>\n<p>Tenderness<\/p>\n<p>Juiciness<\/p>\n<p>Flavour<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<div>\n<p><strong>Factors affecting meat quality<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Pre-slaughter<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Breed<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Genetic<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Sex<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 Age<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Feeding<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Handling<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Stunning method<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Meat Quality Attributes<\/strong><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Texture<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Colour<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Tenderness and texture<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Flavour<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Texture<\/strong><\/p>\n<div>\n<ul>\n<li>The texture of good quality meat should be even<\/li>\n<li>Texture of meat depend upon:<\/li>\n<li>Breeding<\/li>\n<li>Size<\/li>\n<li>Age of the animal<\/li>\n<li>Individual muscular activity size<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Colour<\/strong><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Dependent on the oxidation-reduction potential of the environment,<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Maturity,<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Chemical state of haemoglobin and myoglobin in meat<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Vacuum-packaged fresh meat is dark purple, indicates that no oxygen is present within the package<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Vacuum packaging of meat assures a maximum shelf life of 15 to 25 days<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Tenderness and texture<\/strong><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>Tenderness and texture depend upon following factors:<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Size of meat fibres<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 Activity of the muscle<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 Amount, kind and distribution of connective tissue.<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Degree of natural aging<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Flavour<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"text-align: initial; font-size: 1em;\">Flavour of meat is depend up on:<\/span><\/p>\n<div>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 Age of the animal<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 Aging (holding of meat after slaughter)<\/p>\n<p>&nbsp;<\/p>\n<p>There are two widely used methods of ageing<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 On the Bone &#8211; by hanging carcases<\/p>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0 \u00a0Vacuum packed &#8211; ageing.<\/p>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Meat Storage<\/strong><\/p>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p>\u2022\u00a0\u00a0 Stored at 28 to 30\u00b0F<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022\u00a0\u00a0 Frozen meats should be stored at 0\u00b0F<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022\u00a0\u00a0 Ice crystal development due to temperature fluctuations during freezer storage<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\">\u2022 Frozen meat products should be packaged in material, which prevent the evaporation of moisture and entrance of air<\/p>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on Quality attributes of meat<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/iFbmBYqyikg\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong style=\"text-align: initial; font-size: 1em;\">References:<\/strong><\/p>\n<ul>\n<li><span style=\"text-align: initial; font-size: 1em;\">Charley, H. 1982. Food Science. John Wiley and Sons. New York, NY.<\/span><\/li>\n<li>Ingram, M., and Simonson, B. 1980. Meats and meat products. In Microbial Ecology of Foods, Vol. II. Food Commodities. Academic Press. New York, NY.<\/li>\n<li>Labropoulous, A.E., and Kelly, R.F. 1978. Delayed chilling of beef&#8211;A review. J. Food Protect. 41:483-485.<\/li>\n<li>Levie, A. 1979. The Meat Handbook, 4th ed. Avi Publishing Co. Westport, CT.<\/li>\n<li>Price, J.F., and Schweigert, B.S. 1971. The Science of Meat and Meat Products. 2nd ed.<\/li>\n<li>W.H. Freeman and Co. San Francisco, CA.<\/li>\n<li>Terrell, M.E. 1979. Professional Food Preparation 2nd Ed. John Wiley &amp; Sons. New York, NY.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>References:<\/strong><\/p>\n<ul>\n<li>Haverstock, D. October, 1987. Fresh vs. Frozen: Is One Superior? Restaurant Management. Cleveland, OH.<\/li>\n<li>Hendrickson, R.L. 1978. Meat, Poultry and Seafood Technology. Prentice-Hall, Inc.<\/li>\n<li>Englewood Cliffs, NJ.<\/li>\n<li>Liston, J. 1980. Fish and shellfish and their products. In Microbial Ecology of Foods, Vol. II Food commodities. Academic Press. New York, NY.<\/li>\n<\/ul>\n","protected":false},"author":2,"menu_order":8,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["d-c-saxena","syed-insha-rafiq"],"pb_section_license":""},"chapter-type":[],"contributor":[59,60],"license":[],"class_list":["post-65","chapter","type-chapter","status-publish","hentry","contributor-d-c-saxena","contributor-syed-insha-rafiq"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":7,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/65\/revisions"}],"predecessor-version":[{"id":318,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/65\/revisions\/318"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/65\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=65"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=65"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}