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colour and fat colour in the display case. To the consumer, quality can mean food safety, price,
tenderness, visual attributes such as appearance, meat colour and fat colour, fat content (perceived
marbling and external fat cover of meat), wholesomeness and nutrition factors.
The eating quality of meat, in particular, tenderness, meat and fat colour and marbling, is dependent
both on the rearing and handling of the animals before they are killed and the handling of the meat
after the killing process.

Tenderness and flavour of meat are also influenced by:
1. The age of the animal. Younger animals are more tender as they are less well developed and
their muscles have not developed or been exercised as much as older animals. As animals
age the meat becomes darker while muscle texture coarsens and connective tissues toughen.
This changes both the flavour and the eating quality of the meat. Veal, for instance, which is
milk-fed calf, up to one year old and specially reared for slaughter when weaned, is a white,
tender, and delicate meat-more delicate and lighter than prime beef.
2. The sex of the animal. Most farmed male animals that are intended for consumption are
castrated. Non-castrated animals have a stronger flavour and are tougher than desexed
males or females.
3. The feeding and living environment. Animals that are grain fed or fed various fattening
meals in space-controlled (or shedded) environments are tenderer than those fed on pasture.
Wild animals or those grown in the bush will produce meat that is even less tender and
contains less fat. Controlled animals receive less exercise and the quality of foods ingested
impacts on quality, colour and texture of meat.
4. Stress. Pre-slaughter handling and conditions have a major effect on meat quality yield and
pH (the acid/ alkaline balance) of the meat. Very high or very low pH levels can affect shelf
life, colour tenderness and flavour. Between 5.4 and 5. 9 are considered optimum levels. If
the level is lower, beef for instance, will be pale and soft. Higher levels will cause beef to
become dark, sticky and unappealing for consumption. If animals are stressed and tense at
the time of killing, or if the killing process is not instantaneous, their blood sugar levels wi ll
be unbalanced and pH will increase.

5. Cold shortening. If meat is chilled rapidly before rigor mortis (setting) sets in, the muscle
fibres contract and tighten making the meat tough.

Ageing and tenderising
Prior to sale, meats are aged to tenderise them.
1. Hanging allows natural enzyme activity to break down the meat after rigor mortis has set in.
Ageing breaks down the meat proteins and increases/ improves flavour. Meat can be aged by
hanging a fresh carcase in a chilled, controlled environment at 0 - 4 °C with a humidity level
of approximately 85% for a number of days.
2. Vacuum packaging can also be used to age meat, which is sealed in airtight, moisture proof
packaging. This protects the meat from oxidation, dehydration and evaporation. It inhibits
bacterial growth but allows the natural ageing and tenderising process to continue. This is
the most commonly used method.
3. Tender stretching - restrains the muscles and prevents cold shortening while tenderising the
rump, strip loin, rib roll topside and silverside. Tender stretch is an alternative means of
hanging the carcase during chilling. While carcases are traditionally hung by the heel (Achilles
tendon or AT), tender stretch (TS) carcases are suspended by the pelvis. Tender stretch
carcases may be hung either from the pelvic bone or through the ligament that runs down
the back and over the tail of the animal (iliosacral ligament).