| Quality indicator | Characteristic (s) | Functional group | Chemical compound to be tested | Laboratory testing method |
| Flavor | Sweetness | Carbohydrate (sugars) | Glucose, fructose and ribose | Liquid Chromatograph with Mass Spectrum Detector (LC-MSD) |
| Protein (Amino acids) | glycine, alanine, lysine, cysteine, methionine, glutamine, succinic | Gas Chromatograph with Mass Spectrum Detector (GC-MSD), | ||
| Organic acids | glycine, alanine, lysine, cysteine, methionine, glutamine, succinic | |||
| Sourness | Protein (Amino acids) | lactic, inosinic, orthophosphoric & pyrrolidone carboxylic | ||
| Organic acids | Succinic, lactic, inosinic, ortho-phosphoric and pyrroldone carboxylic | |||
| Bitterness | Hypoxanthine | Hypoxanthine | ||
| Protein (Amino acids) | Arganine, leucine, tryptophan anserine and carnonsine | |||
| Meaty | Denaturing | 4-hydrox-5-methyl-3(2H)-furanone (HMF) | Ultra violet-visible r (UV-VIS) Spectrophotomete | |
| Meat color | Dark, red, pink and colored | Water holding capacity | Ultimate pH | pH meter |
| Protein (Amino acids) | Myglobin | GC-MSD | ||
| Lipid (Fatty acids) | Linoleic acid | |||
| Organic acids | Lactic | |||
| Anti-oxidants | Vitamin E | LC-MSD | ||
| Transition Metals | Copper, iron | Atomic absorption Spectrophotometer (AAS) | ||
| Tenderness/texture | Toughness | Amino acids | Amino acids | GC-MSD |
| Organic acids | Lactic | |||
| Fatty acids | Linoleic acids | |||
| Water holding capacity | Ultimate pH | UV-VIS Spectrophotometer |