Answer:
High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. The fat is smooth, creamy white, and well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef has hard white bones.
chicken meat is known by its nutritional quality, as it contains significant amount of high-quality and easily digestible protein and a low portion of saturated fat. Therefore, chicken meat is recommended for consumption by all age groups.
Meat quality is normally defined by the compositional quality (lean to fat ratio) and the palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour.
The consumer in the final analysis of pork quality is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses from young swine, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling).
