1. Quality meat criteria
1.1 Structural basis of meat tenderness
Tenderliness is the only criterion highlighted here, in line with its importance in consumer surveys as an essential criterion of meat quality.
As far as raw meat is concerned, we now know that its hardness in rigor depends mainly on the quantity of connective tissue, i.e. the quantity of links between muscle fibers
definition of rigor: this is rigor mortis: the onset of rigor mortis. It occurs in the...
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Quality meat criteria
From animal to plate
Economic data
Key figures for the French beef industry:
Cattle population 20.2 million, of which :
suckler cows: 4,101,000 head
dairy cows: 4,413,000 head
Number of farmers: 278,000 (including 161,000 beef cattle)
Producer groups: 99 companies (1,520 employees)
Processing (cattle + sheep):...
References
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