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Beef Quality: Effect of Meat pH, Marbling and Doneness

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posted on 2025-04-15, 03:29 authored by AgResearch 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.

Publication date

1999-06-30

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

MIRINZ

Journal title

MIRINZ Bulletin

ISSN

1174-7498

Volume/issue number

45

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