Interest in meat fatty acid (FA) composition stems mainly from the need to find ways to produce healthier meat with a suitable ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) and a favourable balance between n-6 and n-3 PUFA. Studies of grass feeding versus grain feeding cattle have been conducted in different regions throughout the world and suggest that grass-based diets can significantly improve the fatty acid (FA) composition of beef. Compared with grain diets, grass diets contribute to a lower total fat content and more favourable SFA composition i.e. higher proportion of low density lipoprotein (LDL) and cholesterol-neutral stearic acid (C18:0). Feeding fresh grass compared to concentrates results in higher levels of n-3 PUFA in muscle lipids and a more favourable n-6/n-3 PUFA ratio that is within the nutritional recommendations for the human diet.

The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, a_w, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the “number one killer”, leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and a_w. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim “reduced amount of Na”. A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.

The objective was to study the relationships between the carcass characteristics and meat composition of young Simmental beef, classified with regard to conformation and degree of fatness scores, and total lipid content, depending on gender. For this purpose, 90 animals (60 male and 30 female Simmental beef cattle) were analysed. The results of the study showed that gender affected carcass measurement scores and chemical composition of meat through its important effect on overall animal fatness. Referring to correlations, male carcass conformation score was negatively related to slaughter weight, total lipid content and fatness score. On the other hand, slaughter weight, hot and cold carcass weight, dressing percentage and carcass conformation was positively related to fatness score, all of them being significant. However, female carcass conformation score was positively related to slaughter weight, total lipid content and fatness score. Hot and cold carcass weights of female Simmental beef cattle were positively correlated to slaughter weight, total lipid content and carcass conformation score. Carcass conformation score and fatness score were affected by gender of young Simmental beef cattle.

Beef meat has exceptional nutritional value that distinguishes it from other types of meat and makes it a highly valued food. However, the meat of cattle as well as other ruminants, is characterized by a more complex fatty acid profile compared to the meat of monogastric animals. This complexity is a consequence of the activity of the rumen microflora. In recent decades, changes in animal breeding, feeding practices, and modern slaughtering techniques imparted significant progress in improving beef's nutritional, sensory and market value. Different proportions of concentrated feed and roughages, as well as their types, affect the composition of intramuscular fat. Excluding genetic factors and production practices, nutrition emerges as the main factor influencing the fatty acid profile of beef meat. Today, numerous studies support the nutritional approach to modifying the fatty acid composition of beef meat by using selected feeding stuffs. Therefore, this review aims to collect and systematize data as a guide for implementing such a nutritional strategy in practice, with the health benefits of the final consumers in mind.

The aim of this paper was to evaluate the carcass traits (live weight at slaughter, hot and cold carcass weights, dressing percentage, chilling loss), chemical composition and fatty acid profile of longissimus dorsi muscle (MLD) of Simmental bulls. The investigation was carried out on 10 Simmental bulls fattened in intensive conditions. The live, hot and cold carcass weights at slaughter were 597.9±29.53 kg, 326.9±17.06 kg and 319.4±16.64 kg, respectively. Dressing percentage was 54.6±1.17% and chilling loss was 2.3±0.26%. The mean muscle chemical composition was: dry matter 24.14 ±0.19%, water 75.86 ±0.59%, protein 20.78 ±0.30%, intramuscular fat 2.35 ±0.39%, ash 1.01±0.05%. High correlation was detected between live weight, hot carcass weight and cold carcass weight. The fatty acids of intramuscular fat consisted of 48.02±0.99%, 46.47±1.30% and 5.51±0.28% saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio was low (around 0.1), but the n-6/n-3 PUFA ratio was 4.24 and close to the recommended value. The level of MUFA correlated highly with the Δ9-desaturase (18) index (r=0.82 p<0.05) and oleic acid (C18:1n-9) (r=0.90 p<0.05), as did PUFA and linoleic acid (C18:2n-6) (r=0.96 p<0.05). Correlations (p<0.05), between major fatty acids, live weight and intramuscular fat were weak.