Abstract
The red meat Industry within Australia has recently undertaken large consumer based analyses of on farm and post farm gate factors influencing beef and sheep meat quality. This paper will initially describe the principle factors influencing consumer defined eating quality of meat derived from Ros taurus cattle including ossification score, intramuscular fat, muscle temperature at pH6, carcass hanging method, ageing time, muscle group, ultimate pH and cooking method. The paper will then discuss the influence of genetic selection and nutrition on the metabolism of muscle with particular reference to influences on bone maturity, intramuscular fat, glycogen metabolism and pH decline post slaughter. The paper will show that the metabolic activity of skeletal muscle is influenced by genotypic and environmental factors that powerfully influence the ability of the beef industry to meet optimal slaughter management and also to produce product which is appreciated by the consumer.