The biochemistry of Meat Quality

Abstract

The important quality characteristics of lean meat are freshness, tenderness, colour, flavour, juiciness and water‐holding capacity (i.e. absence of drip). Lean meat is produced from muscle and the biochemistry of muscle has provided a firm theoretical basis for meat technology. In many instances, some of which will be discussed here, a knowledge of muscle biochemistry has allowed meat technologists to improve meat quality or to avoid its deterioration. Before considering the biochemical basis of meat quality it is necessary to outline some general aspects of the structure and metabolism of muscle.

Citation

Tarrant, P.V. (1975), "The biochemistry of Meat Quality", Nutrition & Food Science, Vol. 75 No. 4, pp. 11-15. https://doi.org/10.1108/eb058637