Quality of Fresh Meat: 10 Factors | Livestock Management
Quality characteristics of meat refer to different attributes that determine its degree of acceptance by the consumer. These depend on different independent but interacting production and processing factors. They are broadly classified into pre-slaughter and post-slaughter factors. Important factors affecting the basic composition and quality are given below: 1. Species: Meat of different species differs in composition, postmortem glycolysis, tenderness, [...]