إنجليزي. 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 produced in Europe is consumed by French and Germans. Beef contains proteins (18 -23%) which have high biological value. Level of intramuscular fat is lower then 5 %, carbohydrates and products of their decay are less then 1%, mineral components are flirting about 1%.
اظهر المزيد [+] اقل [-]إنجليزي. beef meat, veal, chemical composition
اظهر المزيد [+] اقل [-]591-596
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Agriculture in Krakow