ABSTRACT
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Quality itself can be defined in a number of ways. A common definition is that it is a measure of traits sought and valued by the consumer. As meat is a complex mixture of constituents making up the micro-and macrostructure of muscle, the term meat quality is ambiguous. Hoffman (1990) defined meat quality as the sum of all quality factors of meat in terms of the sensory, nutritive, hygienic, toxicological, and technological properties.
