Review on Beef Eating Quality Attributes (Tenderness, Juiciness and Flavor) and Quality Standards in Ethiopia

Abstract

This review Assess the Eating Quality Attributes (Tenderness, Juiciness and Flavor) and Beef Quality Standards in Ethiopia. The largest livestock resources potential available in Ethiopia is not fully exploiting and the production and productivity of the animal is low and products being produced are of low quality. Quality remains a key demand driver within the beef category. Tenderness, flavor are  juiciness are  the important palatability characteristics to evaluating eating quality of beef while tenderness is most often cited as the fundamental determinant of a beef product’s performance with respect to eating quality.  In Ethiopia, research on meat and meat products are given lowest attention. As a result, lean meat yield, eating qualities and human nutritive value (proximate composition) are identified as the most important quality areas need attention for the future. In Ethiopia eating quality attributes standards concerning consumer safety and shelf life of meat have not been fully have developed. However, corned beef standard in line with the chemical and microbiological requirements were established.

Keywords: Tenderness, Juiciness, Flavor