2. Technological Quality of Meat for Processing

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Susan Brewer

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch2

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Brewer, S. (2010) Technological Quality of Meat for Processing, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch2

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Food Science and Human Nutrition, University of Illinois, USA

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • technological quality of meat for processing;
  • technological quality of meat for processing and factors affecting meat quality in general;
  • livestock breed - affecting quality characteristics of meat;
  • diet effects on meat quality;
  • feeding antioxidants - with respect to maintaining post-harvest meat quality;
  • diet, shifting bone/muscle/fat ratio of beef carcasses;
  • shifting carcass bone/muscle/fat ratio - with steroid-like drugs;
  • marbling effects on meat quality;
  • species-specific flavor – traditionally associated with lipid portion of meat;
  • color and appearance of fresh meat – factors in consumer purchase decisions


This chapter contains sections titled:

  • Introduction

  • Breed Effects on Quality of Meat

  • Diet Effects on Meat Quality

  • Marbling Effects on Meat Quality

  • Postmortem pH Decline

  • Flavor

  • Factors Affecting Tenderness/Texture

  • Aging

  • Color

  • References