What characteristic of fresh meat can help determine its quality?

Fresh meat quality can be effectively assessed through its color and firmness. The color of fresh meat is an important indicator of its freshness and overall quality. For instance, bright red meat often suggests freshness, particularly for products like beef. In contrast, brown or dull colors can indicate aging or potential spoilage. Firmness is also crucial—fresh meat should feel firm to the touch. If the meat is excessively soft, it may suggest deterioration or that it has been improperly stored, which can affect both safety and quality.

While factors such as odor and moisture do contribute to the evaluation of meat quality, they are not as definitive as color and firmness. Packaging and brand certainly play roles in marketing and consumer perception but do not directly indicate the actual quality of the meat itself. Temperature and storage time are relevant to the preservation of meat quality but are more about safety and shelf life than the immediate assessment of quality. Thus, focusing on color and firmness provides the most direct insight into the quality of fresh meat.