Ann. Méd. Vét., 2013, 157 (1), pp 27-42 Assessment criteria and factors
of variation of bovine carcass
trait and beef qualitySALIFOU C.F.A., YOUSSAO A.K.I., AHOUNOU G.S., TOUGAN P.U., FAROUGOU S., MENSAH G.A., CLINQUART A.Abstract :
The meat quality concept is extremely
variable and progressive in
relation to the transformation of
the live animal into carcass and
into meat. This article reviews
the criteria of subjective (criteria
depending on consumer behavior
and preferences) on the one hand
and objective assessment of the
quality of bovine carcass and meat
on the other hand. The objective
criteria for carcass quality assessment
are mainly the weight, the
classification (conformation and
fat deposition), the composition,
the slaughtering yield and the carcass
meat content. Finally, the
muscle composition, the organoleptic
and the technological properties
for the appreciation of the
quality of beef are described and
discussed. Get the PDF Contact person : iyoussao@yahoo.fr |