Culinary values of beef meat

Władysław Migdał , B. Živković , Joanna Tkaczewska , Piotr Kulawik , Anna Migdał , Łukasz Migdał

Abstract

Beef and veal consumption quality is characterized by esthetic look, flavor, tenderness, succulence. Nutritional quality is characterized by content and composition of proteins, fats, vitamins, mineral components and digestibility. Technological quality is the water holding capacity, pH, fat, protein and connective tissue content and the size of meat pieces. The sanitary quality depends on the amount of microorganisms, residues of harmful substances and contaminations. The ethical quality depends on organic farming, religious believes as well as welfare aspects. The increase in prices results also from improved quality features of beef. Beef belongs to one of the most valuable meats in regard to nutrition value, which is determined by the proximate composition and the content of exogenous compounds.
Author Władysław Migdał (FoFT / DoAPT)
Władysław Migdał,,
- Department of Animal Product Technology
, B. Živković
B. Živković,,
-
, Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Anna Migdał (FoAS / IoVS)
Anna Migdał,,
- Institute of Veterinary Sciences
, Łukasz Migdał (FoAS / DoGaAIM)
Łukasz Migdał,,
- Department of Genetics and Animal Improvement Methods
Pages102-112
Publication size in sheets0.5
Book Lukić Miloš (eds.): Modern Trends in Livestock. Proceedings.10th International Symposium, 2013, Institute for Animal Husbandry, ISBN 978-86-82431-69-5, 1261 p.
Keywords in Englishbeef meat, culinary value
URL http://eprints.ugd.edu.mk/8382/1/PROCEEDINGS.pdf
Internal identifierWTŻ/2013/24
Languageen angielski
Score (nominal)0
Score sourceconferenceIndex
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