Factors Influencing Meat Quality and How to Improve It

The Australian meat industry has changed and evolved over the four decades we've been in business in response to consumer demands and food trends. Because the meat market has changed recently, requiring high-quality standards, environmental sustainability and animal welfare have become critical in meat production.

What exactly is meat quality?

A set of factors, some chemical and some perceived through the senses, is used to determine the suitability of a sample of meat for human consumption.

The eating experience is influenced by the "genetic proclivity of the animal, how the animal is reared, and the nutritional status during production." This is referred to as the "eating quality" of meat.

Six factors influence meat quality.

1. Compositional excellence (lean chemical calculation)
The amount of lean meat vs. fat in a red meat product is determined by fat analysis or lean chemical testing (CL). It is a minimum meat specification that is included in contracts between Australian bulk-packed boneless manufacturing meat vendors and overseas or domestic buyers.

2. Outward appearance
Color and marbling are two visual appearance factors. The fat that is deposited between individual muscle fibers is known as marbling, and it has a very positive effect on the eating quality of some cuts. Contrary to popular belief, beef is not the only meat that should contain marbling. Lamb and pork do as well.

3. Smell
One of the oldest factors influencing meat quality is the smell. While it may be difficult to distinguish between good and excellent meat quality based solely on smell, any unpleasant odors should be considered an indication of poor quality or 'off' meat.

4. Firmness and texture
The meat of good quality should not be too soft or "squishy" to the touch. At the other end of the spectrum, it should not be difficult.

5. Appealability
The following meat quality points are considered palatability factors:

● Juiciness
● Tenderness
● Flavor

When it comes to flavor, the lines between objective analysis and subjective opinion become increasingly blurred.

6. Contamination
Contamination by things like: these are one of the most significant factors affecting meat product quality.

● high-density plastic calcified bone glass metal mineral stone
● More on this in the blog next month: The Value of Meat Inspection

The appearance and texture of poultry meat are the two most important quality attributes. Skin color, meat color, cooked meat pinkness, and appearance defects such as bruises and hemorrhages are all appearance quality attributes.

The diet and conditions under which poultry are raised, for example, indoor intensive vs. outdoor "free range," can have an impact on meat quality.