To the consumer an enjoyable meat eating experience is one that associates meat with being tender, juicy and flavorsome. Consumer studies show that tenderness and flavour are the most important characteristics determining the acceptability of meat. However, there is a wide range of other attributes that can potentially influence acceptability of meat. Visual appearance is very important in determining the likelihood of purchase. Bright red in the case of beef and lamb and pink in the case of pork is the desirable colour of lean meat. The amount of fat can also influence meat’s visual appeal. Less tangible intrinsic quality characteristics can be inferred from information on the label, such as perceived nutritional value, freshness and microbiological safety. Extrinsic quality attributes also influence acceptability of meat. These include elements such as animal welfare and the impact of production on the environment.
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Ximacorn® is an unique patented feed additive that improves meat quality for cattle and pork. Ximacorn® improves marbling (increase the amount of intramuscular adipose tissue) and its fatty acid profile (more unsaturated soft fatty acids vs. hard saturated fatty acids) giving meat better organoleptic properties. |
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