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Methods of identification of beef produced by pasture feeding

Goran Kiš orcid id ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivica Kos orcid id ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Dalibor Bedeković orcid id ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ivan Širić orcid id ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Zlatko Janječić orcid id ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Petar Čurković ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 1.849 Kb

str. 40-49

preuzimanja: 168


Preuzmi JATS datoteku


Beef obtained by feeding on pasture is a premium product, with improved nutritional and sensory characteristics, which has stimulated great interest in methods of identification and verification of authenticity that guarantee claims of the origin of such meat. This paper provides an overview of current knowledge on the identification of the authenticity of beef fed, predominantly, on grass, that is, on the grazing method of production. A number of analytical methods have been developed, alone or in combination, involving analyzes of the elemental or molecular constituents of animal products and combined with chemometry, which have proved useful in distinguishing different feeding systems while verifying the authenticity of beef kept on pasture. Some of these analyzes include the determination of the composition of fatty acids, volatile and phenolic compounds, carotenoids, stereoisomers, protein markers and other bioactive compounds. The application of spectroscopic methods in the identification of the origin of beef is described, as well as modern functional genomics, as one of the latest approaches in the identification of meat produced on pasture. For identification methods to be generally accepted and standardized in the changing feeding conditions and availability of different feeds they need to be reliable and accurate, and existing ones are still being actively researched and upgraded. The paper presents a series of analyzes with their possibilities of identification and potential limitations, which most often refer to many variables of agrotechnics on the pasture areas and their influence on feed composition, cattle breed differences, nutrition management, and many individual and interconnected relationships of the meals and the animals that eat it, all through the obtained results of the composition of the produced beef on pasture. Animal authentication, the history of feeding through animal products, and in particular the authenticity of meat from grass fed animals, faces challenges inherent in livestock practices, mainly due to variations in ratio composition and variations during production. Most of the described research focused on proving product identification systems, while in the future more resources should be invested in the development of common databases with the results of standardized methods, so that they can be analyzed and thus have the simplest possible application of analytical methods and secure animal product control system.

Ključne riječi

beef; feeding; grazing; identifiers

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Podaci na drugim jezicima: talijanski španjolski njemački hrvatski

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