Quality and food safety aspects of raw material selection for fodder of Japanese Black cattle
2011
Csikai, A., University of Debrecen, Debrecen (Hugary). Institute of Food Processing, Quality Assurance and Microbiology
The Japanese Black is a traditional beef cattle breed of Japan producing top quality meat for gourmet butcheries worldwide. In combination with genetic predisposition of breed, the diet plays a key role to achieve increased marbling, extraordinary succulent flavour and higher percentage of essential omega fatty acids than typical beef. Beyond these, customers except other quality features such as full traceability and absence of contaminants. The nutritionist must consider all quality aspects of the feed ingredients when choosing the applied feeding regime (grazing of feedlot) and when formulate the fodder, as those highly influence the end quality of the ultra premium beef meat and its customer perception.
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