Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality.

The book provides reviews on:

Morgan S. Jones

Antemortem Factors Influencing the Yield and Quality of Meat from Farm Animals. New Techniques to Reduce Fat in Farm Animals. Postmortem Effects on the Appearance and Eating Quality of Meat. The Evaluation of Muscle Quality. Electronic Assessment of Muscle Quality. The Influence of Carcass Composition on Meat Quality. New Techniques for Estimation of Carcass Composition. Development of Carcass Grading and Classification Systems. Electronic Identification of Animals and Carcasses. Future Directions for Carcass Assessment.