In these pages you will find basic information on meat quality and safety

The quality of meat and meat products is defined by the following criteria:

palatability (typical texture and consistency, juiciness, good flavour);
proportion of lean meat to fat;
freshness and adequate conservability of the products;
absence of harmful micro-organisms or substances; and
appropriate (preferably minimal) use of additives and meat extenders.

The different criteria need different methods of quality control, such as:

organoleptic evaluation
physical test methods
chemical analysis
microbiological examination

According to the accuracy needed, the control method applied can be simple or more complicated and different auxiliary technical devices must be used.

In order to inform consumers and meat processors about the quality of meat and meat products, simple and fast control methods are best suited in many cases, although exact details on residues, toxins and special food components can only be obtained through specialized laboratories.

Basic methods for quality control must involve little or no equipment and obviously sensory evaluation will be most important.
Some physical tests, however, can easily be performed using simple instruments such as thermometers, manometers, scales, etc.

By contrast, chemical and microbiological tests are more complicated.
These methods not only require standard equipment but also skilled and experienced personnel to do the tests and to interpret the results.