chapter  12
22 Pages

Ageing, physical and chemical methods for improving tenderness and palatability of beef D. L. Hopkins, NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Australia

The eating quality of meat is determined by tenderness, juiciness and flavour (Thompson, 2002), and the composite of these traits is called palatability, which can be described by the term ‘overall liking’. Of these traits, tenderness is affected by both production and processing factors (Young, Hopkins and Pethick, 2005) and is the easiest of the three traits to measure objectively.