Evaluation for Meat Quality.

Recent Techniques for Evaluation of Meat Quality

Over the years, numerous and varied techniques have been used for evaluation of meat quality and carcass composition. Very few existing assessment techniques meet industrial requirements, the most promising being cited as ultrasonic measurements for assessment of potential texture on live animals and whole carcasses and image processing and NIR spectroscopy of meat joints and cuts. In this arti...

Economic Evaluation of Recording Meat Quality Traits from Pedigreed Animals

Before introducing a recording system for meat quality traits, the returns of this recording and the costs involved to obtain various measurements have to be compared. Some traits might be of high economic value, but on the other hand recording of these traits is also very costly. Recording of traits with low economical importance might be beneficial because of the low costs involved in obtaini...

Lipid Fraction Quality Evaluation of Brazilian Meat-based Products

A fração lipídica de produtos cárneos foi avaliada através das análises de colesterol, óxidos de colesterol e a composição em ácidos graxos, com ênfase nos isômeros trans. Foram analisados 126 amostras, sendo 45 de produtos cárneos bovinos, 36 de produtos cárneos suínos e 45 de produtos cárneos mistos. O colesterol e os óxidos de colesterol foram determinados por HPLC. A composição em ácidos gr...

Guidelines for Meat Color Evaluation

Modelling Meat Quality Attributes

Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking tim...