| pH | Direct puncture method | Determining pH of muscle homogenates using pH meter equipped with electrode. | Mäki-Petäys et al., 1991 |
| NIR spectrophotometry | Different chemical bonds absorb or emit different wavelengths of light when meat is irradiated by continuous near infrared light. | Anderson, 2007 |
| Color | Traditional visual color | Direct assessment of meat color by human visual appraisal. | Carpenter et al., 2001 |
| Instrumental color | Wavelengths absorbed or reflected by light striking meat surfaces by colorimeter. | Hunt, 1980 |
| Myoglobin redox forms | Wavelengths for determining myoglobin redox forms including metmoyglobin (545–503 nm), deoxymyoglobin (565–557 nm), and oxymyoglobin (572–582 nm) using spectrophotometer. | Tang et al., 2004 |
| Computer vision | Computer equipped with a digital camera analyzes meat visual color. | O'Sullivan et al., 2003 |
| WHC | Drip loss | Measuring the contents of released water from myofibrils or intracellular space to extracellular space in meat. | Brown et al., 2000 |
| Cooking loss | Evaluating the levels of fluid released from meat after cooking process. | Oswell et al., 2021 |
| Expressible moisture | Measuring the water retention capacity over the course of processing and post-purchase by consumer. | Oswell et al., 2021 |
| Vis-NIR spectroscopy | To characterize the interaction between electromagnetic radiation generated at specific wavelengths (400–3,000 nm) and the physicochemical properties. | He et al., 2014; Prevolnik et al., 2010 |
| 1H NMR | The characterization of the dynamic states of water by transverse relaxation time using NMR. | Brown et al., 2000 |
| Tenderness | Sarcomere length | Light interference of meat irradiated by helium neon laser. | Koolmees et al., 1986 |
| Warner-bratzler shear force | Measuring the maximum force as a function of V-blade movement and the compression to shear meat samples. | Novaković and Tomašević, 2017 |
| Fatty acid profile | GC analysis | Released free fatty acids require to be transmethylated to form fatty acid methyl esters. | Fisk et al., 2014 |
| Marbling | Visual appraisal | Direct assessment of marbling in meat by human visual appraisal. | Cheng et al., 2015 |
| Chemical analysis | The extraction of fat by adding a solvent to a meat sample. | Cheng et al., 2015 |
| NIR spectrophotometry | Different chemical bonds absorb or emit different wavelengths of light when meat is irradiated by continuous near infrared light. | Prevolnik et al., 2011 |
| NMR | The characterization of the dynamic states of water by transverse relaxation time using NMR. | Brown et al., 2000 |
| Computer vision | Computer equipped with a digital camera analyzes meat visual color. | Chen et al., 1989 |
| Lipid oxidation | PoV | Measuring the levels of peroxides including aldehydes, ketones, alcohols, and short-chain hydrocarbon. | Swoboda and Lea, 1958 |
| TBARS value | Measuring the levels of malondialdehyde in meat and meat products. | Tarladgis et al., 1960 |