The most important attributes of beef sensory quality and production variables that can affect it: A review

• Published in: Livestock science Vol. 250; p. 104573
• Main Authors: Santos, Diva, Monteiro, Maria João, Voss, Hans-Peter, Komora, Norton, Teixeira, Paula, Pintado, Manuela
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.08.2021
• Subjects: beef; Beef production; Beef quality; certification; color; Extensive production; flavor; Intensive production; intramuscular fat; juiciness; livestock; marbling; muscles; prices; Semi-intensive production; Semi-intensive production; Beef quality; Intensive production; Beef production; Extensive production

•Consumers use mainly price, origin, appearance, and visible fat to predict quality.•Flavour, tenderness, and juiciness are the main quality attributes of eating quality.•The preferences on quality attributes vary among regions/cultures.•Production system strongly influences beef quality. This work...