Aroma, texture, juiciness and colour shape the perception of meat. Explore sensory assessment, quality attributes and precise product descriptions.
Heat stress does not begin only when the thermometer reaches extreme temperatures. Scotland’s Farm Advisory Service stresses that the combination of temperature and humidity should be assessed through the temperature-humidity …
A University of Arkansas study adds an important qualification to the discussion of non-thermal interventions for ground poultry: dose matters. The team examined commercially packaged ground chicken and turkey treated with …
A short air impulse combined with optical measurement can record viscoelastic changes in beef without touching the sample. A study published on 26 August evaluated this approach during storage. The device applies a dynamic …
Beef quality assessment still combines origin data, visual traits, experience and sensory evaluation. A study published in Meat Science in July 2026 examines whether rapid evaporative ionisation mass spectrometry, or REIMS, can …
Wet ageing improves tenderness, but longer ageing does not affect every quality attribute in the same way. A study published in the Journal of Food Science investigated why wet-aged steaks lose redness more quickly during retail …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …
Colour is the first quality attribute customers see. It therefore quickly becomes a proxy for freshness, ageing and enjoyment. Professionally, that shortcut is risky: purple meat may bloom normally after opening, a brown area may …