Jakość wołowiny

• Autorzy: Tadeusz Kołczak

Warianty tytułu

Beef Quality

• Języki publikacji: PL

Abstrakty

Głównym przeznaczeniem użytkowym wołowiny jest mięso kulinarne. W ocenie konsumenckiej jakość wołowiny w punkcie sprzedaży określają: barwa, ilość widocznego tłuszczu, konsystencja i zapach. O właściwościach kulinarnych wołowiny przeznaczonej do obróbki cieplnej decydują kruchość i smakowitość. Omówiono czynniki wpływające na wartość odżywczą wołowiny, jej barwę, kruchość i smakowitość. Na wymienione cechy jakościowe mają wpływ zarówno naturalne różnice między mięśniami, wynikające z ich funkcji fizjologicznej i budowy, jak również działania podejmowane przez producentów (hodowców, dostawców zwierząt) i technologów. (abstrakt oryginalny)

EN

Beef meat is mainly used as a culinary meat. At a meat outlet, consumers judge the quality of beef by its colour, visible fat content, consistency, and odour. The culinary features of beef meat to be thermally treated are determined by its tenderness and palatability. The factors influencing nutritional value of beef, its colour, tenderness, and palatability are discussed. The factors as pointed out here are impacted by both the natural differences between the muscles, resulting from their physiological function and structure, and the actions taken by producers (breeders, suppliers of animals) and technologists. (original abstract)

Słowa kluczowe

PL

Mięso wołowe; Jakość mięsa; Towaroznawstwo żywności

EN

Beef meat; Meat quality; Food commodities

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 15 (2008)
• Numer: nr 1 (56)
• Strony: 5--22

Twórcy

autor

Tadeusz Kołczak

• Akademia Rolnicza w Krakowie

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