ABSTRACT
A very tough cut of meat can be made tender with the correct moist-heat cooking procedure. Dry-heat cooking methods usually don't tenderize meat. Thus, steaks, chops, and the better roasts must already be tender if consumers are to be repeat customers, and animal breeders should breed for high meat palatability of the animals produced. Another factor influencing meat palatability is the genetic constitution of the animal. Age of animal affects meat palatability. Generally, an older animal's meat is less tender, may be juicier because of increased marbling deposition, and is stronger in flavor. Nutrition of the animal also affects meat palatability. However, effects of nutrition often are not as great as the effects of variations in genetics and age of animals. If animals carry genes for adequate marbling, the relationship applies to marbling as well as the subcutaneous, intermuscular, and visceral fat depots.
