Classify meat qualities. Explain ante-mortem factor that influence meat qualities.

Meat quality is an essential aspect of the meat industry and is influenced by various factors, both pre-slaughter and post-slaughter. The primary qualities of meat are classified based on sensory characteristics such as tenderness, juiciness, flavor, and appearance, as well as its nutritional value and safety. These qualities can be broadly classified into:

1. Appearance: This includes the color, marbling, and texture of the meat. Fresh meat should exhibit a bright, appealing color with proper marbling (intramuscular fat).

2. Tenderness: This is one of the most important attributes for consumer satisfaction. Tenderness depends on the ______ _____ ______ _________ _________ __________ ______ _______.
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