Meat quality

Slaughter performance (important for butcher) slaughter yield, balanced carcass weight, composition of carcass Meat quality (important for consumer) measurable or sensory meat quality criteria (appearance, colour, tenderness, juiciness, flavour, roast and boil capacity, biochemical values (e.g. pH-value)), and nutritional value... 

Meat quality is most affected by the length of the fattening period, meat from older animals is tighter, darker, more aromatic and has lower water-holding capacity. 

Castellini C., Mugnai C. and Dal Bosco A. (2002). Effect of organic production system on broiler carcass and meat quality . Meat Science, 60, 219-225. 

Beattie V E, Connell N E and Moss B W (2000), Influence of environmental enrichment on the behaviour, performance and meat quality of domestic pigs , Livest Prod Sci, 65, 71-79. 

Becker T, Benner E and Glitsch K (2000), Consumer perception of fresh meat quality in Germany , Brit Food J, 102, 246-266. 

Bostelmann N (2000), An Examination of the Influence of Marketing Organisations on Animal Health and Meat Quality of Fattening Pigs on the Basis of Collected Slaughter Check Results, pH-values and Meat Temperatures of the Ham, Dissertation, University Berlin. 

Cassens R G (2000), Historical perspectives and current aspects of pork meat quality in the USA , Food Chem, 69, 357-363. 

Channon H A, Payne A M and Warner R D (2002), Comparison of C02 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality , Meat Sci, 60, 63-68. 

Danielsen V, Hansen L L, Moller F, Bejerholm C and Nielsen S (2000), Production results and sensory meat quality of pigs feed different amounts of concentrate and ad lib. Clover-grass or clover grass silage , in Hermansen J E, Lund V and Thuen E, Ecological Animal Husbandry in the Nordic Countries, DARCOF Report, vol. 2, 79-86. 

Enfalt A-C, Lundstrom K, Hansson I, Johansen S and Nystrom P E (1997), Comparison of non-carriers and heterozygous carriers of the RN allele for carcass composition, muscle distribution and technological meat quality in Hampshire-sired pigs , Livest Prod Sci, 47, 221-22. 

Essen-Gustafson B, Karlson A, Lundstrom K and Entfallt A-C (1994), Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality , Meat Sci, 38, 269-211. 

Gentry J G, McGlone J J, Miller M F and Blanton J R (2004), Environmental effects on pig performance, meat quality, and muscle characteristics , J Anim Sci, 82, 209-217. 

Grunert K G, Bredahl L and Brunso K (2004), Consumer perception of meat quality and implications for product development in the meat sector - a review , Meat Sci, 66, 227-259. 

Olsson V, Andersson K, Hansson I and Lundstrom K (2003), Differences in meat quality between organically and conventionally produced pigs , Meat Sci, 64, 287-297. 

Rosenvold K, Petersen J S, Lrerke R N, Jensen S K, Therkildsen M, Karlsson AF1, Moller R S and Andersen H J (2001), Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs , J Anim Sci, 79, 382-391. 

Schiitte A, Bork A, Mergens U, Pott U and Venthen S (1996), MHS-genetic, lean meat content and findings in lungs - the dominant factors in relation to meat quality , Landbauforschung Volkenrode, 166, 229-238. 

Stern S, Heyer A, Andersson H K, Rydhmer L and Lundstrdm K (2003), Production results and technological meat quality for pigs in indoor and outdoor rearing systems , Acta Agric Scand, Sect A, Anim Sci, 53, 166-174. 

Sundrum A (2005), Carcass yield and meat quality of organic pig production , Proceedings of the 4th SAFO -Workshop, 17-19 March, Frick, Switzerland, 77-86. 

Tribout T and Bidanel J P (2000), Genetic parameters of meat quality traits recorded on Large White and French Landrace station-tested pigs in France , EAAP-Publ, 100, 37—41... 

Warriss P D, Brown S N, Edwards J E and Knowles T G (1998), Effect of lairage time on levels of stress and meat quality in pigs , Anim Sci, 66, 255-261. 

Wood J D (1990), Consequences for meat quality of reducing carcass fatness , in Wood J D and Fisher A V, Reducing Fat in Meat Animals, Elsevier Applied Science, London. 

Wood J D and Enser M (1997), Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality , Br J Nutr, 78, 49-60. 

NMR relaxometry to predict/assess meat quality traits 172... 

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