Titlebook: Red Meat Science and Production; Volume 2. Intrinsic Joseph William Holloway,Jianping Wu Book 2019 Springer Nature Singapore Pte Ltd. and

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Intrinsic Quality Factors: Carcass Quality Grading Systems,er ruminant animal without too much regard to the end user of the total process of red meat production. Therefore, a food purveyor was confronted with an array of wholesale raw products at the marketplace of which only some would be acceptable to his/her market. Thus, a discontinuity in the producti

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Prophylaxis

Visual Intrinsic Character, eating circumstances, the visual appearance of the food is predictive of the eating experience perhaps through the Pavlovian effect. This chapter addresses the subjective sense of visual presentation in the realization that the importance of the visual presentation varies across cultures and the ch

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Tenderness Intrinsic Character,relative importance of tenderness to the array of meat consumers in the world. Although tenderness is considered by many consumers as the most important sensory characteristic of the eating experience, it has not been easily quantified objectively in real time. Thus, this chapter focuses on methods

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Juiciness Intrinsic Character, characteristics of red meat, tenderness, and flavor. Also, many cooking methods (especially wet cooking) are designed to ameliorate the dryness of raw red meat. Although juiciness is a separate sensation than tenderness and flavor, the scientific basis of juiciness is bound to the science of tender

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Flavor Intrinsic Character,ow it tastes. Savoriness or flavor is often the characteristic that draws a consumer to a meat product. Flavor is a complex sensory trait. This chapter presents a review of the scientific literature concerning the factors contributing to the complexity of flavor. These factors include the following:

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Tenderness Intrinsic Character,e nature of these lifetime experiences as to their influence on red meat tenderness. Thus, this text presents a forensic approach to the tenderness of red meat exploring the probable causes of that character and the exploration of production system elements that might alter the outcome in terms of tender red meat.

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