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dc.creatorAleksić, Stevica
dc.creatorPetrović, Milan M.
dc.creatorPantelić, Vlada
dc.creatorOstojić Andrić, Dušica
dc.creatorStanišić, Nikola
dc.creatorNovaković, Maja
dc.creatorNikšić, Dragan
dc.date.accessioned2020-05-21T12:08:49Z
dc.date.available2020-05-21T12:08:49Z
dc.date.issued2013
dc.identifier.isbn978-86-82431-69-5
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/689
dc.description.abstractWhen we talk about the edible quality of beef, the habits of a particular population should first be taken into account. One of the most important traits of beef for consumers is "eating quality". It is difficult to generally define the characteristic "eating quality" because it depends on many factors. These are primarily the factors that affect the traditions and habits of a population of consumers who prepare and consume beef in a certain way. Some consumers prefer meat rich in fat and meat of older animals, while others are quite the opposite which in turn depends on the habits and methods of preparation. The manner of culinary processing is different in a way that particular population of consumers traditionally thermally process beef by cooking, baking, grilling or prefer raw fermented processed meat. The process of globalization has an impact on the harmonization of the criteria for eating quality. World restaurants that are present on the planet, such as McDonald's, Kentucky Fried Chicken, followed by Chinese, Italian, Japanese, Muslim and other restaurants have played major role in this process, especially in the younger population of consumers. The paper presents the most important criteria of beef meat eating quality such as colour, tenderness, softness and flavour of meat. Also analyzed are the most important pre-mortem and postmortem factors that affect the eating quality of meat. These are primarily factors such as the procedure of transportation, "stress syndrome", method of cooling - "cold shortening".en
dc.language.isoensr
dc.publisherInstitute for Animal Husbandry, Belgrade-Zemunsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31053/RS//
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceProceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013sr
dc.subjectbeefsr
dc.subjectbeef productionsr
dc.subjectedible qualitysr
dc.subjectmeat tendernesssr
dc.subjectjuicinesssr
dc.subjectflavoursr
dc.subjecttendernesssr
dc.titleEATING QUALITY OF BEEF MEATen
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dcterms.abstractНоваковић, Маја; Никшић, Драган; Станишић, Никола; Aлексић, Стевица; Петровић, Милан М.; Пантелић, Влада; Остојић-Aндрић, Душица;
dc.citation.spage550
dc.citation.epage557
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs/bitstream/id/3587/bitstream_3587.pdf
dc.type.versionpublishedVersionsr


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