The world production of beef, pork and poultry has increased by 260% over the last fifty years and now exceeds 320 million tons per year (in the carcass weight equivalent). The most dynamic was poultry, which is now the most mass-produced meat category with more than 118 million tons in 2017. The world’s largest poultry … [Read more…]
The aim of this study was to evaluate the technological quality and colour of the meat of Czech Fleckvieh bulls. A total of 136 bulls were included in the experiment. Selected indicators of technological quality (water-holding capacity, pH value, area of Musculus longissimus thoracis (MLT) and muscle fibre diameter) and meat colour characteristics were evaluated … [Read more…]
Pork meat is an important source of protein for humans. With the exception of vitamin C, it contains almost all the vitamins (in particular vitamin B6, vitamin B12, riboflavin and niacin) or their pro-vitamins, and is also a valuable source of minerals (in particular phosphorus, potassium and zinc) (Murphy et al. 2011). Consumption of pork … [Read more…]
The aim of this study was to determine the influence of the commercial type of heifers on the quality parameters of the carcass and selected qualitative nutritional indicators in beef meat (content of dry matter, intramuscular fat, protein, ash and meat colour parameters). Sixty-six heifers were selected for the experiment – 24 purebred Czech Fleckvieh … [Read more…]
Beef is sometimes referred to as the “meat of the rich”, and there is some historical justification for this. Beef consumption can to some extent be considered an indicator of the purchasing power of the population. Since 1995, beef consumption in Europe has slumped by approximately 11%. Another significant fall of around 5% was caused … [Read more…]
This study aimed to evaluate differences in the chemical composition and sensory characteristics of the meat of bulls of the breeds Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh fattened under identical housing and nutritional conditions. The animals were slaughtered at an average weight of 657 ± 32.7 kg when they reached the age of 17 … [Read more…]
In recent years, along with the growing purchasing power of the population, there has been an increasing demand for quality meat products in which the dominant component should be only meat. Meat, in a broad sense, is defined as any edible animal part, including blood. However, if one wants to buy a quality meat product, … [Read more…]