Question
Classify meat quality attributes and explain the ante-mortem factors affecting meat quality.
Answer :
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Meat quality is determined by a combination of intrinsic and extrinsic factors that affect its characteristics such as tenderness, juiciness, flavor, color, and nutritional value. These attributes can be broadly classified into physical, chemical, and sensory attributes. Physical attributes include tenderness, texture, and water-holding capacity, while chemical attributes refer to pH, fat content, and the presence of specific compounds that affect flavor. Sensory attributes, such as taste, odor, and appearance, are essential for consumer acceptability. Ante-mortem factors play a significant role in influencing the quality of meat. These factors include the animal’s breed, age, and sex. For example, younger
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