Echinococcosis influence on biological and food value of beef meat
2012
Valieva, Z., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Sarsembayeva, N., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Paritova, A., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Tulepova, G., Kazakh National Agrarian Univ., Almaty (Kazakhstan)
In this article we investigated influence of echinococcosis on biological value of beef meat. Investigating chemical meat structure we defined moisture content, protein, fat and ashes. Definition of chemical composition of meat gives the chance to define food value of meat and meat products. Chemical composition of meat depends on structure of forage, fatness, age, sex and species of animal. For this purpose we used samples of meat of animals selected at slaughter with signs of echinococcosis and from healthy not infected animals. So, according to our researches, in beef meat from healthy animal, content of protein makes 19.6 g, fat contents 14.65 g, moisture 64.9 g, ashes 0.85 g on 100 g of food value. Beef meat, infected with echinococcosis, concedes on quality: content of protein 19.14 g, fat content makes 9.57 g, moisture 70.17 g, ashes 1.12 g on 100 g of food value. Beef meat, infected with echinococcosis, concedes on quality from meat of healthy animal.
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