ABSTRACT
Consumer consumption of red meat has increased by 50% from the 1950s to the 1990s (Holm & Mohl 2000; Breadsworth & Bryman 2004; Horowitz 2006; Aaslyng 2009). Meat consumption is expected to increase by 26% in the next decade in response to socioeconomic, cultural, and ethical changes in developing countries (OECD/FAO 2014). Consumers’ preferences for leaner red meat have been well documented (Kempster 1983; Ward et al. 1995). With high consumption of saturated fats, particularly in Western countries, coinciding with health risks, consumers are now demanding fresh lean red meat that meets a high standard of meat quality, with traits that are easily recognized with our senses and considered by consumers as the most important factors for high eating quality such as appearance, flavor, texture, and tenderness (Maltin et al. 2003; Aaslyng 2009).
