Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/10/2015
Publication Date: 10/23/2015
Citation: King, D.A., Shackelford, S.D., Wheeler, T.L. 2015. Technology to control variation in meat quality. In Proceedings: II International Symposium of Meat Science, University of Sao Paulo. 2015 October 21-23. Pirassununga/SP/Brazil pp. 35-45.
Technical Abstract: Consumers have certain expectations regarding the quality of the meat they purchase. Lean color is the primary quality attribute used by consumers to make purchase decisions. Similarly, repeat purchase decisions are generally a result of eating satisfaction, which is determined by the perceived value delivered by three palatability traits: tenderness, juiciness, and flavor. Each of these traits is important and deficiency in any one of them could result in consumer dissatisfaction, although most data indicates tenderness is the most important.