Classify meat qualities. Explain ante-mortem factor that influence meat qualities.
Meat quality refers to the characteristics of meat that influence its acceptability, including flavor, tenderness, juiciness, texture, and appearance. These qualities are generally classified into two main categories:
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Intrinsic Quality Factors: These are inherent properties of the meat, such as tenderness, color, texture, and fat content. Tenderness is primarily influenced by the age of the animal, muscle structure, and the amount of connective tissue. The color is affected by the amount ______ ________ ____ ____ ________ ______ _______ ____ _______ ____ ___ ____.
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