Meat Quality and the Consumer

Abstract

Eating quality, that is the odour, texture and juiciness of the hot cooked meat is the end product of the work of the breeder, raiser, rearer, slaughterman, meat handler and butcher whose efforts, together with those of the cook, should be governed by the necessity of maintaining or improving the eating quality of meat. Similarly the objectives of research programmes in the areas of meat science represented at this meeting should all include in the background of their planning continual consideration of the relationship between their immediate objectives and the ultimate eating quality of the meat that will be produced.