Meat quality assessment involves evaluating various characteristics of meat to determine its freshness, tenderness, flavor, and overall suitability for consumption. Key factors include color, marbling, texture, and fat content, which can influence the taste and cooking properties of the meat. Methods for assessing meat quality include visual inspection, sensory evaluation, and laboratory tests. Techniques such as pH measurement and shear force testing help determine the meat's tenderness and spoilage levels. These assessments are crucial for ensuring that consumers receive high-quality products and for maintaining food safety standards in the meat industry.