W. Migdał, B. Živković, Ł. Migdał

BIOTECHNOLOGY IN ANIMAL

HUSBANDRY

9

th

INTERNATIONAL SYMPOSIUM

BELGRADE- SERBIA 2009



The beef meat is mainly used as culinary cuts.



The culinary value of beef and veal meat is
determined by tenderness and palatability.



23% of meat produced in Europe ( about 7,5
mln ton) is beef, veal production is estimated
about 800 000 ton per year.



Biggest producers of beef and veal are France
(30%), Netherlands (26%), Italy ( 18%),
Belgium (7%) and Germany ( 6%).



70% of beef and veal in Europe is consumed
by French and Germans.



Market of the bovine meat is one of the most
protected and controllable in whole European
Union.



Alive animals, meat and offals, products of meat
industry and fat: all of them are regulated by
law.



It’s caused by apperance of prion diseases just
like BSE in cattle, Scrapie in sheep, Chronic
Wasting Disease in deer, also Creutzfeldt-Jakob
Disease,

Gertmann-Sträussler-Scheinker

Syndrome, Fatal Familial Insomnia and Kuru in
Humans.



Scientists suppose that new variant of
Creutzfeldt-Jakob Disease in humans is
caused by infectious prions, come from cattle
that

suffer

from

bovine

spongiform

encephalophaty.



Currently it is assumed that primary method
of infection in humans is through ingestion.



Beef contains proteins (18-23%) which have
high biological value.



Level of intramuscular fat is lower than 5%,
carbohydrates and products of their decay
are less than 1%, mineral components,
especially phosphorus and iron.



It is main sourse of vitamin B

12,

which is not

present in plant and vitamins B

1

and B

6

.



Beef is parasite-free meat.



It is not only processed, like pork but also
in use as culinary meat, consumed often
as raw meat like tatar steak or rare steak.



Biological value of meat’s protein, especially
beef,

depends

on

concentration

of

intramuscular

connective

tissue,

its

composition,

amount

of

mioglobine

( depending on age, breed, muscle).



Main compound of intramuscular connective
tissue is collagen, whose unique element is
amino acid called hydroxyproline ( 13-14%).



Intramuscular fat of beef includes 44%

saturated fatty acids, 46% unsaturated fatty

acids and 10% of polyunsaturated fatty acids

(mainly linoleic and linolenic acids).



Unsaturated fatty acids increasing level of

HDL but do not have influence on

triglycerides.



Very important mark of beef quality is high

level of long-chain polyunsaturated fatty

acids from n-3 family: DHA, EPA, DPA (0,031g

EPA/100g fresh tissue, 0,051gDPA/100g fresh

tissue and 0,006 DHA/100g fresh tissue).



Fatty

acids

provide

aldehydes

for

synthesis of chemical compounds deciding
of meat flavour.



Most

important

unpleasant

smell

aldehydes are hexanal and pentanal.



Most of them are formed during heat
treatment – frying, grilling, cooking.



Linolic acid during cooking oxidazes
rapidly,

giving

meat

products

characteristic rancid smell.



Also cholesterol is oxidized during frying,
grilling and cooking.



Up today about 100 compounds from
oxidize cholesterol were identified.



It is considered that they are one of the
main reason of atherosclerosis.



L- carnitine – very important role in fat
degradation in cells, therefore it is very
important factor decreasing cholesterol
level. It also influences on sugar level and
level of potassium in body.



Choline – find as vitamin-like substance
and part of some phospholipides like
lecithin and sphyngomyelin.



Creatine – occurs naturally in muscles and
helps as supply energy, needed in chemical
processes like muscle protein biosynthesis.



Taurine – amino acid with sulfonic group. It
is final product of cystene degradation.



Coenzime Q

10

– vitamin-like substance ,

necessary for cell, because of strong
influence on metabolism. It is also strong
antioxidant.



Veal is full of niacin, vitamin B

6,

and

panthothenic acid while beef is rich of vitamin
B

12,

and β-carotene.



To avoid loss of nutrition components veal
should be washed in one part and after this put
into boiling water.



To frying the best is a small, fibrous meat piece
with small amount of delicate membranes.



Most healthy meat is grilled or fried in foil
without fat.



Veal should not be spiced too much, just
to leave its natural taste.



Spices for veal: sweet basil, estragon,
marjoram, paprika, pepper, allspice, bay
leaf, onion and garlic.



Fresh meat can be stored in fridge for 2-3
days during summer and no longer than 5
days during winter.