European Journal of Molecular & Clinical Medicine

Abstract

A quality can be defined as a set of properties, that characterize the individual units that are important in determining the degree of acceptance of the unit by the consumer, regardless of the animal species, skeletal muscles have similar structural and chemical properties, they all contain approximately 75% water by weight and 20% protein, with varying amounts of fats and carbohydrates and small amounts of dissolved organic compounds, these components have a role in the development of the different sensory properties of meat, water plays a key role in the juiciness of the meat, the meat tenderness. Fat has an important role in the development of both meat tissues, although the mechanism of this is unknown, meat flavor because fatty substances are the primary source of most of the volatile compounds responsible for the flavor of meat.