Key parameters affecting the sensory quality of beef:  a review

Mirjana Lukić; Jelena Jovanović; Jelena Babić Milijašević; Aleksandra Nikolić; Ivana Branković Lazić; Mladen Rašeta; Stamen Radulović

doi:10.18485/meattech.2025.66.3.66

Mirjana Lukić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-7749-864X
Jelena Jovanović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0301-729X
Jelena Babić Milijašević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-8923-7046
Aleksandra Nikolić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0009-0012-3418
Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0005-5844-9278
Mladen Rašeta Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-9860-6681
Stamen Radulović University in Belgrade - Faculty of Veterinary Medicine, Belgrade, Serbia https://orcid.org/0000-0002-7250-537X

DOI: https://doi.org/10.18485/meattech.2025.66.3.66

Keywords: beef, color, tenderness, juiciness, flavor

Abstract

The sensory quality of beef is one of the most important factors by which consumers assess their satisfaction, and it plays a crucial role in influencing future purchasing decisions. Color, tenderness, juiciness and flavor are the most valorized sensory attributes of beef. The sensory characteristics of beef are influenced by various factors related to the animal, such as breed, sex, age, and growth potential, as well as technological factors, including feeding systems, rearing methods, transport, and slaughter procedure. Consumer preferences regarding sensory quality parameters are shaped by geographic regions, cultural norms and individual differences. Consumers in some regions favor a bright red color, while others associate a darker red color with higher quality of beef. European consumers tend to prefer the more intense flavor of grass-fed beef, while U.S. consumers favor the flavor of grain-fed beef. This review focuses on the key parameters for the sensory quality of beef from a consumer perspective, as well as the main variables that affect these parameters.