o:8635 Key parameters affecting the sensory quality of beef: a review en 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. Beef, Color, Tenderness, Juiciness, Flavor 1552099 10.18485/meattech.2025.66.3.66 2025-12-08T11:29:11.304Z 44 yes 46 Mirjana Lukić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review https://orcid.org/0009-0001-7749-864X Jelena Jovanović Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0000-0003-0301-729X Jelena Babić-Milijašević Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0009-0003-8923-7046 Aleksandra Nikolić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0009-0009-0012-3418 Ivana Branković-Lazić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0009-0005-5844-9278 Mladen Rašeta Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0000-0001-9860-6681 Stamen Radulović University of Belgrade, Faculty of Veterinary Medicine, Bulevar Oslobođenja 18, 11000 Belgrade, Serbia Key parameters affecting the sensory quality of beef: a review person https://orcid.org/0000-0002-7250-537X application/pdf 415968 https://unilib.phaidrabg.rs/o:8635 no yes 16 70 92000002 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 388 392 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com