Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 388 endpage: 392 2025-12-01 application/pdf 415968 bytes Beef, Color, Tenderness, Juiciness, Flavor http://creativecommons.org/licenses/by/4.0/legalcode Key parameters affecting the sensory quality of beef: a review Lukić, Mirjana Jovanović, Jelena Babić-Milijašević, Jelena Nikolić, Aleksandra Branković-Lazić, Ivana Rašeta, Mladen Radulović, Stamen 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 sen- sory quality parameters are shaped by geographic regions, cultural norms and individual dif- ferences. 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. Institute of Meat Hygiene and Technology info:eu-repo/semantics/review https://unilib.phaidrabg.rs/o:8635 doi:10.18485/meattech.2025.66.3.66 eng