Abstract

An exact definition of meat quality, covering all aspects of production, cannot be given today. The importance of a single quality trait may not be the same in fresh and processed products. However, some measures of meat quality are important in all aspects of production. This is true for traits associated with the pale, soft exudative (P. S. E.) condition of the muscle.

H. Staun, P. Jensen

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 1, Madrid, Spain, 885–892, 1974
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