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The Influence of Carcass Composition on Meat Quality
| Content Provider | Scilit |
|---|---|
| Author | Wood, J. D. |
| Copyright Year | 2020 |
| Description | This chapter deals with the relationships between the composition of the carcass in red meat animals and the quality of the meat defined mainly in terms of eating characteristics. In partly accepting the association between carcass composition and eating quality, recent attempts have also been made to define threshold levels of fat below which quality measurably declines. The most important aspect of meat quality is eating quality, that is, the level of overall eating satisfaction, which is a function of the combined effects of tenderness, juiciness, and flavor. There are clear differences between breeds and selection lines in carcass composition when comparisons are made at a standard endpoint, such as final slaughter weight or age. It is probable that a large proportion of this is due to differences in mature weight, with smaller breeds being fatter, that is, relatively more mature, when the comparison is made. Book Name: Quality and Grading of Carcasses of Meat Animals |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2006-0-15718-3&isbn=9781003068297&doi=10.1201/9781003068297-6&format=pdf |
| Ending Page | 155 |
| Page Count | 25 |
| Starting Page | 131 |
| DOI | 10.1201/9781003068297-6 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2020-07-24 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Quality and Grading of Carcasses of Meat Animals Agriculture and Animal Production Function Meat Quality Carcass Composition Mature Breeds Eating Quality |
| Content Type | Text |
| Resource Type | Chapter |
