Factors affecting beef palatability - farmgate to chilled carcass

The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors th at prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural a nd compositional characteristics that ultimately manifest as large variatio ns in beef palatability. The conditions that apply in the 24-48 h immediate ly before and after slaughter are recognised as having the largest influenc e on beef palatability. This review specifically examines the critical pre- and post-slaughter factors and discusses their putative effects on biochem ical and physical changes in muscle and the consequences to beef palatabili ty. Areas for future research within this domain are also discussed.