The muscle biological background of meat quality including that of game species

Abstract

A review of the major biological mechanisms determining the physical-chemical and sensory quality traits of whole tissue meat (colour and water-holding of fresh- and tenderness and flavour of cooked meat) is presented. The effect of variousante mortemand processing factors, affecting sensory quality traits of the various major animal meat species, are summarised and reference is made to effects reported for game meat species.