Identification of key meat quality parameters

Resumen

Objective:  To analyze and synthesize the scientific literature related to the main physicochemical and technological parameters that determine meat quality, particulary pH, water-holding capacity (WHC), antioxidan activity, color, and texture. Design/Methodology/Approach: A narrative review of scientific literature published in indexed journals, specialized books, and technical documents related to meat science anda technology was conducted. Studies focusing on post mortem biochemical mechanisms and their influence on quality attributes were selected. Results: The literature indicates that post mortem pH is a determining factor in protein structure and water-holfing capacity, directly influencing texture and color. WHC is closely associated with myofibrillar spacing and the structural state of muscle proteins. Likewise, antioxidant activity plays a key role in oxidative stability, affecting color preservation and sensory profile. Together, these parameters interact dynamically and determine the technological and commercial quality of meat. Limitations/Implications of the Study: Variability in production systems, management practices, genetics, and post mortem conditions makes direct comparison among studies difficult. Nevertheless, integrating these parameters provides a comprehensive understanding of the factors influencing meat quality and guides future research toward technological improvement strategies. Findings/Conclusions: Meat quality results from complex biochemical and structural interactions ocurring during the post mortem period. Understanding parameters such as pH, WHC, antioxidant activity, color, and texture is essential to optimize production and processing systems, as well as to ensure product stability and overall quality.