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Visual identification of quality meat considers color, marbling and water The document discusses the utilization of meat industry by-products and wastes. Excludes cutting, grinding and packaging of fresh meat in retail Comminution is mechanical reduction of meat particles to become the end products of meat. The document outlines the functional properties of muscle proteins in meat processing, addressing their composition, effects on texture, water retention, and tenderness during processing. The process of meat The document provides an extensive overview of meat processing, covering the types of meat animals, the methods of stunning and slaughter, and essential processing technologies aimed at preserving meat quality. It is considered one of the most appetizing, nutritious, enjoyable, and convenient meat products. It defines meat quality based on composition, appearance, smell, firmness, juiciness, tenderness and flavor. 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