Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour

The term known as meat quality is related to complex biochemical processes and changes that occur in the animal tissue before and after slaughtering. From an analytical point of view, the more factors describing meat quality that have been measured, the more compounds researchers would have liked to assess. The colour of fresh meat is one of the more important quality characteristics, appreciated at first glance, noted, and accepted or refused by consumers. The colour of the meat and meat products is also a result of complex physical, chemical, and biological post mortem (pm) processes. Thus, the errors in the production process can firstly be observed as a less optimal and characteristic colour of the product, thereafter followed by undesirable odour and flavour