Warriss (2000) defined meat quality

Warriss (2000) defined meat quality on the basis of
its conformational and functional qualities. He referred to
the functional qualities as the desirable attributes in a
product whilst the conformance qualities take into
consideration producing products that exactly meets
consumer’s specifications. In addition, properties such as
appearance and technological characteristics, ethical quality, palatability, wholesomeness, yield and gross
composition are the components of meat quality. Various
meat quality defects including pale soft exudative, dark
firm dry meat, bloodspalsh, bruising, skin blemish,
cyanosis, two-toning, protein degradation, spoilage of
meat, broken bones/fractures and death/loss of animals
due to various causes bedevils the meat industry (Calkins
et al., 1980; Ayaz, 2000; Parveen et al., 2003; Khan et al.,
2004; Forrest, 2010a, Adzitey and Nurul, 2011; Węglarz,
2011). Adulteration of inferior and perhaps poor quality
meat with superior ones during processing is a common
practice globally and thus meat quality specification is
essential for quality control measures in the meat industry
(Singh and Neelam, 2011). This mini-review discusses
some of the major processes carcasses are subjected to
and their effects on meat quality. It also highlights on the
general effects of poor post-slaughter handling on meat
quality without much emphasis on species specific.

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Kualitas daging terdefinisi (2000) Warriss berdasarkan umur, jeniskualitas konformasi dan fungsional. Dia disebutkualitas yang fungsional seperti atribut yang diinginkan diProduk sementara kesesuaian kualitas memperhitungkanpertimbangan yang memproduksi produk-produk yang tepat memenuhiSpesifikasi konsumen. Selain itu, sifat-sifat sepertipenampilan dan teknologi karakteristik, kualitas etis, kelezatan, kegunaan, hasil dan kotorKomposisi adalah komponen kualitas daging. Berbagaikualitas daging cacat termasuk pucat lembut AMD eksudatif, gelapperusahaan daging kering, bloodspalsh, memar, kulit bercelasianosis, dua-toning, degradasi protein, busuk daridaging, patah tulang patah dan kematian/kehilangan hewankarena berbagai penyebab bedevils industri daging (Calkinset al., 1980; Ayaz, 2000; Parveen et al., 2003; Khan et al.,2004; Forrest, 2010a, Adzitey dan Nurul, 2011; Węglarz,2011). pemalsuan berkualitas rendah dan mungkin miskindaging dengan orang-orang yang unggul selama pemrosesan adalah umumpraktek secara global dan dengan demikian daging kualitas spesifikasipenting untuk langkah-langkah kontrol kualitas dalam industri daging(Singh dan Neelam, 2011). Ini mini-review membahasbeberapa bangkai proses-proses utama terkenadan efeknya pada kualitas daging. Ini juga menyoroti padaUmum efek miskin pembantaian pasca penanganan pada dagingkualitas tanpa banyak penekanan pada spesies tertentu.