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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 ___ ______ _________ __________ ____ __________ _______ ________ _______ ______ _____ ___.
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