Biological factors of beef quality

Abstract

Technological and eating qualities of beef, that is to say, processing ability, water holding capacity, colour, juiciness and flavour, all depend on several biological factors. This article reviews the principle factors, namely, the anatomical location and the physiological function of the muscle, genetic type (breed and culard type,) age, sex and farming conditions. It appears that amongst the variation factors in meat quality between animals that age, sex and farming conditions play a major role, whereas breed has only a minor effect.