Biological effects on the quality of red meat with special reference to South African conditions

Several biologically dependent quality characteristics of meat (appearance and palatability) have been researched extensively in South Africa and some of these findings are discussed briefly in this article. Sound production and management practices may be used to manipulate the many biological factors to benefit the consumer and ensure 'consistently good quality meat at a reasonable price'. Applying technology to remedy poor quality of the final product is costly, making meat more expensive.