A method for determining quality parameters in meat products comprising the steps of [a] providing at least one transmitter coil and at least one receiver coil, [b] generating a plurality of primary time-variable electromagnetic fields at different excitation frequencies by means of said at least one transmitter coil, [c] subjecting said meat product to the effects of said plurality of primary electromagnetic fields for generating currents induced in said meat product, and establishing a plurality of secondary electromagnetic fields, [d] detecting the total electromagnetic field for each of said excitation frequencies by means of said at least one receiver coil, [e] obtaining from said receiver coil models of correlation comprising the in-phase and quadrature components of each of said total electromagnetic fields for each of said excitation frequencies, [f] obtaining an estimate of said quality parameters of said meat product based on said in-phase and/or quadrature components of the total electromagnetic fields, using pre-established models of correlation, [g] where said models of correlation have been obtained from prior experimental tests, characterized in that [h] said models of correlation are models of correlation between [i] said in-phase and/or quadrature components of the total electromagnetic fields and [ii] at least one parameter of the group consisting of water-holding capacity, salt uptake in lean and/or intramuscular fat content based on each of said models of correlation. [a] providing at least one transmitter coil and at least one receiver coil, [b] generating a plurality of primary time-variable electromagnetic fields at different excitation frequencies by means of said at least one transmitter coil, [c] subjecting said meat product to the effects of said plurality of primary electromagnetic fields for generating currents induced in said meat product, and establishing a plurality of secondary electromagnetic fields, [d] detecting the total electromagnetic field for each of said excitation frequencies by means of said at least one receiver coil, [e] obtaining from said receiver coil models of correlation comprising the in-phase and quadrature components of each of said total electromagnetic fields for each of said excitation frequencies, [f] obtaining an estimate of said quality parameters of said meat product based on said in-phase and/or quadrature components of the total electromagnetic fields, using pre-established models of correlation, [g] where said models of correlation have been obtained from prior experimental tests, characterized in that [h] said models of correlation are models of correlation between [i] said in-phase and/or quadrature components of the total electromagnetic fields and [ii] at least one parameter of the group consisting of water-holding capacity, salt uptake in lean and/or intramuscular fat content based on each of said models of correlation. [i] said in-phase and/or quadrature components of the total electromagnetic fields and [ii] at least one parameter of the group consisting of water-holding capacity, salt uptake in lean and/or intramuscular fat content based on each of said models of correlation.