Abstract：Meat and meat products are an essential diet source of high quality protein. The eating quality of meat and meat
products, especially the sensory quality, is an important measure of consumer choices for them. However, there is a lack of
objective methods to evaluate the quality of meat products. In this paper, partial quality characteristics of meat products such
as water-holding capacity, juiciness, texture properties and their evaluation methods are reviewed with the aim of enhancing
the objective quality evaluation of meat products and laying the basis for establishing eating quality assessment standards and
systems of meat products.
2011, Vol. 25 
