posted on 2025-04-15, 03:29authored byAgResearch MIRINZ
For consumer satisfaction, meat must be of consistent, good eating quality. Many factors, however, can affect meat quality, leading to quality variability. Variations in the degree of cooking add further variation to the final product. This Bulletin discusses how meat pH, amount of marbling and degree of doneness (end-point cooking temperature) affect some aspects of meat quality.
Funding
New Zealand Meat Research and Development Council
History
Rights statement
This bulletin was prepared by the Information Centre of MIRINZ for use by the New Zealand meat industry. It may not be reproduced without prior permission.