Abstract
Until recently, improvements in the quality of meat products that reached the market place were largely the result of postharvest technologies. Extensive postharvest efforts have been implemented to improve or to control the tenderness, flavor and juiciness of muscle foods. Tenderness, flavor, and juiciness are the sensory attributes that make meat products palatable and are often the attributes which consumers consider when making their selection to purchase meat products.
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Solomon, M.B. (2004). Effect of Animal Production on Meat Quality. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_1
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