IMF content in meat-producing animals.pptVIP

 1.2 Relationship between IMF level and meat quality It is generally accepted that IMF positively influences flavour, juiciness, tenderness. IMF affects directly juiciness and flavour, but indirectly tenderness. Very low levels of IMF lead to dry and less-tasty meat. 1.3 Variability in IMF level in meats lipidic part of muscles is highly variable, both between species, between individuals in a given species and between muscles(Red muscle is higher in fat content than white muscle) . 2.Development of IMF synthesize fat in the muscle results from the balance between uptake, synthesis and