The important quality traits for fresh meat are color, WHC, texture and amount of fat (intramuscular fat/intermuscular fat/subcutaneous fat), while the important traits for eating quality of cooked meat are tenderness, flavor and juiciness.
If my answer helps, pabrainliest nalang po because it truly helps me rank up. #carryonlearning
Answers & Comments
Answer:
The important quality traits for fresh meat are color, WHC, texture and amount of fat (intramuscular fat/intermuscular fat/subcutaneous fat), while the important traits for eating quality of cooked meat are tenderness, flavor and juiciness.
If my answer helps, pabrainliest nalang po because it truly helps me rank up. #carryonlearning