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Meat texture measurement

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

Abstract

Many consumers rate tenderness as the most important factor determining the quality of meat. The author of this chapter supports this view but only so far as quality is perceived after the product has been cooked and is being consumed. Tenderness is of little concern if the product is not attractive enough to entice someone to buy it and prepare it for consumption. The attractiveness can be considered in terms of both appearance and smell. There are very few people, at least, in affluent nations, who will be prepared to cook meat that smells putrid or has the appearance of being spoiled.

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  1. B. Chrystall
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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Chrystall, B. (1994). Meat texture measurement. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2167-9_12

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