Commercial value of beef and possibilities of its improvement
1997
Mojto, J.
The commercial value of meat is the result of many factors which influence themselves mutually. It represents one of the most important criteria when buying the meat. The term commercial value of meat is more precisely described in the paper, its characteristic is given as well as the parameters which represent it. From the viewpoint of the consumer are the most important criteria first of all the colour, marbling, consistence and smell. Many so called zoo-technical and production-technological factors as age, category, part of the carcass, growth intensity, meat ripening, way of preparation, etc., influence these parameters. Basic production is responsible for some of the above mentioned factors and so it participates in forming the final meat quality to a high degree
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