27/08/2024
MEAT QUALITY
Meat quality is described by a range of physical and chemical characteristics including color, flavor, tenderness,juiciness and texture.
all of the above are influenced by the animal species,age, muscle structure, stress before slaughter, product handling, storage conditions , nutritional conditions if the animal, etc
For example, beef muscle has a bright cherry-red color compared to the lighter color of pork or poultry meat. Meat from older animals appear to he darker than that from young animals.
Color of meat is an important attribute of meat as the consumer uses it to to judge the freshness of the product and wholesomeness.
Don't forget we at first dynast agricultural advisory services we assist with poultry farming, livestock farming.
We do mentorship, online mentoring, online consultation and on farm consultations.
Contact us on 0824808693
[email protected]