Meat quality Juiciness

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... 

Most studies identify three critical properties in the quality of meat and its products. These dimensions are toughness/tendemess, juiciness/dryness, and of course flavour. The first two of these are obviously materials properties related to the architecture of the product, and its subsequent fracture and failure modes. Attempts to match these attributes to simple physical tests proves successful provided that the range of specimens have similar architecture. 

When consuming whole meat, like steak, roasted beef, and stews, sensory tenderness, toughness, and juiciness are often considered the most important quality attributes. Traditional sensory analysis is both time consuming and sample destructive. Other rheological methods to determine tenderness and toughness are also destructive analysis methods. A noninvasive, nondestructive measurement method is desired by the industry. 

The freezing process may impose a few negative effects on the meat, such as freeze burns, decreased juiciness, increased drip loss, and cooking loss. The microbial quality might also be affected. After thawing, nutrients in the exudates on the meat surface promote growth of mesophilic bacteria, which may be pathogenic. For these reasons it may be important to control whether meat has been previously frozen. Slices from... 

Zander Perddae Stizostedion lucioperca White, soft, juicy and tasty meat, 40-50 cm, fried or steam cooked, it is the best quality freshwater fish... 

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