MEAT QUALITY: UNDERSTANDING OF MEAT TENDERNESS AND INFLUENCE OF FAT CONTENT ON MEAT FLAVOR

• DOI: 10.3125/jstd.v9i12.752
• Publication Date: 2006-01-01
• Authors: Thi Dinh Tran; Nhat Thu
• Keywords: Marbled meat; Meat tenderness; Cooked meat; Meat packing industry

This literature review focuses on meat tenderness and flavor, which are most important in determining quality, but difficultly predictable maintained. Meat primarily relates to muscle tissues while flavor is mostly resulted from fatty tissues. Many studies have indicated that not only protein composition of fibers also handling slaughtering conditions, genetic traits, growth progress could affect tenderness. Surprisingly, there somewhat connection between through marbling cuts. The more the cut has, flavorful tender it is. Some clear understandings those quality traits improve processed products.