Which trio is commonly cited as determinants of meat quality?

• A. Marbling, tenderness, color
• B. Carcass weight, yield, age
• C. Odor, color, texture
• D. Marbling, tenderness, pH

Answer: (A)

Meat quality is driven by how tender the meat is, how juicy and flavorful it remains due to intramuscular fat, and how the meat appears in color. Marbling, or intramuscular fat, melts during cooking and helps keep the meat juicy and flavorful. Tenderness comes from the muscle fiber structure and the effects of aging and connective tissue; it determines how easily the meat can be chewed. Color reflects consumer perception of freshness and quality, influenced by myoglobin content and oxidation.

The other options mix factors that deal more with yield or processing, or include attributes that aren’t typically grouped as the main quality determinants. Carcass weight and yield focus on quantity, not quality. Age (maturity) affects flavor and color but isn’t generally listed as one of the core determinants of meat quality. Odor and texture are part of palatability, but odor isn’t a standard determinant like marbling, tenderness, and color, and texture overlaps with tenderness. pH is important for color and water-holding but isn’t commonly cited alongside marbling and color as the primary trio.