Kuttkvalitet
Kuttkvalitet is a term used in the meat industry to describe the perceived quality of individual meat cuts. It encompasses factors such as tenderness, juiciness, flavor, and overall culinary suitability, as well as appearance and trim quality. In practice, kuttkvalitet serves as a basis for selecting cuts for specific uses, for pricing, and for quality assurance within processing, distribution, and retail chains.
The assessment of kuttkvalitet considers several attributes. Tenderness reflects how easily a cut can be cut
Evaluation methods for kuttkvalitet typically combine sensory evaluation by trained panels or consumer feedback with instrumental
Applications of the concept include product differentiation, pricing strategies, labeling accuracy, and quality control in the