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Abstract
Recent meat demand models incorporate demand functions for cuts of meat rather
than whole carcasses. However, parameters for “meat quality” are seldom included
in such models. Modelling difficulty arises as meat cuts are heterogeneous in their
quality attributes. Meat quality may be assessed by measurement of attributes
including tenderness, juiciness and flavour. Cooking method and cooking time are
the two primary factors that affect meat-eating quality. The purpose of this paper is
to show how meat quality parameters relate to one another for beef cuts. A quality
index for tenderness, juiciness and flavour can be incorporated directly into demand
functions.