[Effects of so-called animal factors (muscles, age, sex) on the quality parameters of meat].

Studies were conducted into the variability of quality parameters of beef, mutton, and pork, depending on muscles, age, and sex of the animals concerned. An analysis was made of the following meat parameters: (a) basic composition, expressed by protein, muscular fat, and water levels; (b) connective tissue levels; (c) tenderness of meat. The results have shown muscle condition to be the major factor by which qualitative differentiation of meat can be made, while age and sex proved to be of minor importance to meat quality.