Health promoting values of beef
2009
Migdal, W., Agricultural University, Krakow (Poland). Department of Animal Products Technology | Zivkovic, B., Institute for Animal Husbandry, Belgrade - Zemun (Serbia). Department of Pig Production | Migdal, L., Agricultural University, Krakow (Poland). Department of Animal Products Technology
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 tons 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 than 1%, mineral components are flirting about 1%.
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