Beef Quality: Effect of Meat pH, Marbling and Doneness
Year: 2025
Type: article
Abstract: For consumer satisfaction, meat must be of consistent, good eating quality. Many factors, however, can affect meat quality, leading to quality variability. Variations in the degree of cooking add further variation to the final product. This Bulletin discusses how meat pH, amount of marbling and degree of doneness (end-point cooking temperature) affect some aspects of meat quality.
Source: Figshare
Author: AgResearch MIRINZ
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6898844589
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