EATING QUALITY OF BEEF MEAT
Аутори
Aleksić, StevicaPetrović, Milan M.
Pantelić, Vlada
Ostojić Andrić, Dušica
Stanišić, Nikola
Petričević, Maja
Nikšić, Dragan
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
When 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 Fr...ied 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".
Кључне речи:
beef / beef production / edible quality / meat tenderness / juiciness / flavour / tendernessИзвор:
Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013, 2013, 550-557Издавач:
- Institute for Animal Husbandry, Belgrade-Zemun
Финансирање / пројекти:
- Примена нових биотехнолошких решења гајења говеда, оваца и коза у циљу добијања биолошки вредне и здравствено безбедне хране (RS-MESTD-Technological Development (TD or TR)-31053)
Институција/група
RIStocarTY - CONF AU - Aleksić, Stevica AU - Petrović, Milan M. AU - Pantelić, Vlada AU - Ostojić Andrić, Dušica AU - Stanišić, Nikola AU - Petričević, Maja AU - Nikšić, Dragan PY - 2013 UR - http://r.istocar.bg.ac.rs/handle/123456789/689 AB - When 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". PB - Institute for Animal Husbandry, Belgrade-Zemun C3 - Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013 T1 - EATING QUALITY OF BEEF MEAT SP - 550 EP - 557 UR - https://hdl.handle.net/21.15107/rcub_ristocar_689 ER -
@conference{ author = "Aleksić, Stevica and Petrović, Milan M. and Pantelić, Vlada and Ostojić Andrić, Dušica and Stanišić, Nikola and Petričević, Maja and Nikšić, Dragan", year = "2013", abstract = "When 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".", publisher = "Institute for Animal Husbandry, Belgrade-Zemun", journal = "Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013", title = "EATING QUALITY OF BEEF MEAT", pages = "550-557", url = "https://hdl.handle.net/21.15107/rcub_ristocar_689" }
Aleksić, S., Petrović, M. M., Pantelić, V., Ostojić Andrić, D., Stanišić, N., Petričević, M.,& Nikšić, D.. (2013). EATING QUALITY OF BEEF MEAT. in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013 Institute for Animal Husbandry, Belgrade-Zemun., 550-557. https://hdl.handle.net/21.15107/rcub_ristocar_689
Aleksić S, Petrović MM, Pantelić V, Ostojić Andrić D, Stanišić N, Petričević M, Nikšić D. EATING QUALITY OF BEEF MEAT. in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013. 2013;:550-557. https://hdl.handle.net/21.15107/rcub_ristocar_689 .
Aleksić, Stevica, Petrović, Milan M., Pantelić, Vlada, Ostojić Andrić, Dušica, Stanišić, Nikola, Petričević, Maja, Nikšić, Dragan, "EATING QUALITY OF BEEF MEAT" in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013 (2013):550-557, https://hdl.handle.net/21.15107/rcub_ristocar_689 .