Abstract
The flavor, quality, and composition of beef changes with the cattle diet regimen. The quality of meat varies, and that variability is determined by both individual and environmental factors: age, breed, live weight, fatness degree, plane of nutrition, and concentrate/roughage ratio. The strategy for the rearing and feeding of cattle for slaughter should therefore aim at reducing the saturated fatty acid content and increasing the polyunsaturated fatty acid and monounsaturated fatty acid levels. Many diseases in humans, like atherosclerosis and cardiovascular diseases, are associated with dietary fat, and their development process could take a year, the results of which can be a shorter life and its lower quality. The objective of this review was to describe the factors affecting the meat quality and fatty acid profile of the intramuscular fat of European cattle fed various diets.
Highlights
According to Directive 2001/101/EC1, products containing more connective tissue and fat should be labeled as “mechanically separated meat.” In the case of beef, the term “good quality of meat” means that the meat is free from all quality defects and that it is originated from healthy animals
The development of the basic chemical composition of meat and the development of its nutritional quality are influenced by many factors, both genetic and environmental [1,2,3,4,5]
Using the same conformation classes, the HF bulls were characterized by a lower slaughter quality than the crossbred beef bulls which had a higher content of fat by 0.42% and better fatty acid composition of meat
Summary
According to Directive 2001/101/EC1, products containing more connective tissue and fat should be labeled as “mechanically separated meat.” In the case of beef, the term “good quality of meat” means that the meat is free from all quality defects and that it is originated from healthy animals. According to Directive 2001/101/EC1, products containing more connective tissue and fat should be labeled as “mechanically separated meat.”. In the case of beef, the term “good quality of meat” means that the meat is free from all quality defects and that it is originated from healthy animals. Listrad et al [1] pointed out that the quality of the meat can be described by 4 terms: security, healthiness (nutritional quality), sensory quality, and serviceability. Meat is a mixture of several compounds, but its basic ingredients include water (70–76%), protein (18–23%), nitrogen compounds (1–3%), carbohydrates (0.5–2%), muscle fat (0.7–10%), and mineral components (0.5–2%). Water is the predominant component of beef, accounting for ∼70–76%. It occurs in a bound form (indistinguishable by centrifugation and pressure) and in the free form. Differences in water concentration in muscle tissue result primarily from the different content of intramuscular fat
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