Quality of Cattle Meat and Its Compositional Constituents

Abstract

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

Integrative Analysis of Proteomics and Transcriptomics of Longissimus dorsi with Different Feeding Systems in Yaks

“…It is a vital factor for evaluating meat quality by consumers and affects meat consumption. Tenderness is mainly determined by connective tissue content, followed by muscle fiber diameter, sarcoplasmic protein content, and intramuscular fat (IMF) content [20,21]. Yaks are grazed and maintained for a long period and slaughtered at an older age, which results in poor tenderness of yak meat and restricts its market acceptance.…”

Perception of Stakeholders for Meat Qualities among Value Chain Actors in Ethiopia

“…Traders any time buy animals and transport them to the district, terminal, and abroad market for profit margin. The perception of meat quality has been viewed differently by other stakeholders and from place to place, which is influenced by different factors [ 47 , 48 ]. Formal trading is constrained by irregular and variable quality supplies, nonvalue added, late payment, and limited transparency on the health and weight condition of animals [ 5 ].…”

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

“…Also, beef meat quality would reflect four pathways: healthiness (nutritional quality), satisfaction (organoleptic quality), security (hygienic quality), and serviceability (ease of use, ability to be processed, and prices) ( Listrat et al, 2016 ). Besides being a great protein source for human consumption, beef meat comprises typical structural features like connective tissue, muscle fibers, and tendon, typically enriched with bioavailable iron, zinc, and selenium as well as vitamins A, B, and D ( Geletu et al, 2021 ; Open Textbooks, 2022 ). At post-mortem, the accelerated glycolysis alongside the formation of lipid peroxidation products confronts beef meat, and facilitates quality deterioration ( Toldrá & Flores, 2000 ; Martini et al, 2021 ).…”