Innovative methods in beef production and processing
|Cathegory||Monographs, brochures, book chapters|
|No. of pages||60|
The aim of this publication was to review some of the important factors influencing beef production efficiency, eating quality and consumer acceptability of beef. We have focused on several innovative technologies improving appearance, nutritional properties and sensory quality of meat. The review was based on the available scientific literature combined with the results of our own experiments. The overall structure of the cattle population in the Czech Republic has changed considerably over the last 30 years. Whereas the total number of cattle was markedly reduced, the population of suckler cows increased from almost zero to currently over 200 thousand. Various dairy and beef breeds are used in different production systems, which results in highly variable carcass and meat quality of slaughtered animals. Carcass and meat quality can be affected on farm by a number of factors, e.g. by breed and crossbred combination, nutrition, gender and slaughter weight. There are also numerous elements influencing meat quality traits beyond the farm gate, like pre-slaughter handling associated with the incidence of DFD meat, methods of carcass suspension, chilling rate, electrical stimulation of carcasses, hot boning and ageing of meat. Current trends of beef carcass classification and grading are also reviewed as well as the possibility and legal requirements for home slaughtering of cattle.
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