Meat quality is made up of a number of traits, with colour at the point of purchase, being perceived as the main indicator of freshness. The traits of aroma, flavour, succulence, and texture influence the eating experience and the probability of repurchase. A number of factors influence meat quality traits, including environmental factors such as... Continued.
Proceedings of the New Zealand Society of Animal Production, Volume 71, Invercargill, 208-210, 2011
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