Abstract
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 ton 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 then 1%, mineral components are flirting about 1%.
Highlights
Market of the bovine meat is one of the most protected and controllable in whole European Union
The culinary value of beef and veal meat is determined by tenderness and palatability. 23% of meat produced in Europe is beef, veal production is estimated about 800 000 ton 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
Summary
Scientists suppose that new variant of CreutzfeldtJakob Disease (vCJD) in humans is caused by infectious prions, come from cattle that suffer from bovine spongiform encephalopathy. 23% of meat produced in Europe (about 7,5 mln ton) is beef, veal production is estimated about 800 000 ton per year. Because between members of European Union were differences concerning productions, storage, and meat’s turnover, European Commission proposed and members ministers of agriculture adopted a regulation (11 June 2007) determining what “veal” means – “Meat from animals slaughtered aged 8 months or less”. Meat from animals slaughtered aged more than 8 months but not more than 12 months must be described as beef (Council Regulation 700/2007). This new definition should improve clarity of meat market and help consumers correctly recognize meat. Lappe called commonly “adore” of meat as “ American religion of great beefsteak” (Lappe, 1982)
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