Quality of raw meat

Abstract

Numerous ante mortem and post mortem factors affect on the quality of raw meat. Through previous scientific research, we have learned about the type of factors and their effects on the overall quality of raw meat. Participants in the meat supply chain, especially livestock and slaughterhouses, work together to provide the raw meat for the needs of the population and the meat processing industry. The requirements of consumers and processors of raw meat are clear. Raw meat producers should provide safe meat at an affordable price. During production, they need to apply methods that respect the principles of animal welfare and have a minimal impact on the environment. Precise definition of raw meat quality characteristics, application of quality assurance and food safety management systems and determination of quality parameters during raw meat assessment (in carcasses, halves, pieces of meat) contribute to strengthening supply chain links, increasing trust of stakeholders (for example, livestock farmers, slaughterhouses, meat processing industry, wholesalers and retailers) and consumers of raw meat.