W. Migdał, B. Živković, Ł. Migdał
BIOTECHNOLOGY IN ANIMAL
HUSBANDRY
9
th
INTERNATIONAL SYMPOSIUM
BELGRADE- SERBIA 2009
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.
