Objective measurements of meat quality attempt to quantify its sensory and nutritional values. Existing techniques broadly employ spectroscopic, chemical and mechanical means in one for form or another. Appearance and flavor defy representation, whereas force of shear reasonably indicates texture. Composition per se can be measured in many ways to either define or infer contents. Procedures can be divided as either being intensive, specific and limited in conduct or extensive to convey the population but values indirectly relate quality. Intensive measurements are usually associated with establishing its basic meaning to quality, whereas extensive ones favor commercial implementation. Development of extensive-type quality estimates for commercial implementation has dominated recent efforts. Near infra-red and light reflectance are frequent spectroscopic procedures because of rapidity and cost, while thiobarbituric acid and shear commonly represent the chemical and mechanical approaches. Most measurements have not changes in principle as much as become more understood and refined in conduct to better reflect meat quality.
World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009 2009 pp.1-9 ref.many.