Current Techniques and Technologies of Meat Quality Evaluation

This chapter highlights the multidimensional aspect of meat quality, encompassing composition, colour, texture and flavour all of which are vital for both producers and consumers. It delves into the significance of physical attributes such as colour, drip, and texture in influencing meat quality, which is shaped by scientific factors and consumer preferences. Key factors such as myoglobin content, water-holding capacity, muscle fibre, and intramuscular fat are discussed, illustrating their impact on tenderness and flavour perception. Traceability in the food industry is emphasized for ensuring safety and transparency, with advanced tracking systems and technologies like barcodes, RFID tags, and block chain enhancing accountability from farm to fork. Additionally, this chapter addresses the challenges faced by the meat industry in maintaining quality and safety standards amid increasing global demand, including the exploration of innovative preservation methods. Furthermore, it explores the role of food additives, the monitoring of meat freshness, and the emergence of non-destructive detection techniques and automated quality control methods, underscoring their significance in ensuring product integrity and consumer satisfaction.