Quality can be described under various headings. Deficiencies in muscle colour and structure lead in the extreme to pale, soft, exudative (PSE) or dark, firm, dry (DFO) meat. Intramuscular fat content (marbling) may be important but this varies between species. Eating quality relates to three major components. Texture is most important, followed by juiciness and flavour intensity. Flavour becomes more important when associated with unusual or ‘off’ odours.

The conversion of muscle to meat is accompanied by two major changes, the onset and resolution of rigor mortis and acidification of the tissue. Both the rate and extent of acidification may vary. If the rate is rapid, so that the pH reaches a low value when the temperature of the carcass is still high, PSE meat can result. The rate of acidification is largely determined by the degree of muscle stimulation immediately before and at slaughter.