Table 1.

Summary of some stakeholder perceptions on meat quality determinants as measured by severity.

Producers	Traders	Abattoir men	Butchers	Consumers
Feed resource	Beating	Stay in Lairiage	Health	Health
Health service	Feed resource	Breeding	Agroecology	Age of cattle
Breeds	Agroecology	Bleeding	Seasons	Seasons
Technologies	Age	Carcass handling	Age	Conformation
Fattening place	Breeds	Trekking/transport	Body condition	Cooking
Credit service	Transportation	Age	Stay in Lairage	Sex
Market	Sex	Loading and unloading	Sex	Cattle origin
Water supply	Meat cuts	Methods of stunning	Transport	Breeds
	Cooking	Agroecology	Cooking
	Carcass transportation		Slaughtering

Source: GADISA [6].