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Research Rept.
Biotechnical Fac. University of Ljubljana
Agricultural Issue.
Supplement
30 |
THE
QUALITY OF OUR MEAT PRODUCTS AND COMPARISON WITH EU
B. ŽLENDERa)
a) Univ. of Ljubljana,
Biotechnical Fac., Food Technology Dept., Jamnikarjeva 101,
SI-1000 Ljubljana, Slovenia
Review article
Language: English
ABSTRACT
Nowadays market success is ensured only by the appropriate high
and constant quality of meat products and their suitable
assortment that satisfy the growing demands of consumers. The
quality of meat products in our market is constantly supervised
by inspection services, but the best insight into their sensory
quality is obtained by annual estimation of meat and meat
products in domestic competition and dry meat products at the
international estimation at the Fair of Agriculture and Food in
Gornja Radgona. The paper presents the quality status in domestic
competition, where four categories of the products are estimated:
standard products, new products, safe products and fresh meat.
The paper deals also with quality characteristics and the most
frequent defects in dry meat products, i.e. dry meat and
sausages, for which a comparison of the quality of the products
with those offered in some European countries is possible. The
technology characteristics and qualities of dry cured hams and
sausages are especially emphasized and the reasons for specific
quality characteristic of these products in different countries
and provinces are described as well.
Key words: meat products, quality, Slovenia, EU
QUALITY
OF POULTRY PRODUCTS IN ASPECTS OF EU LEGISLATION
Antonija HOLCMANa), D. TERČIČ and R.
VADNJAL
a) Univ. of Ljubljana, Biotechnical Fac.,
Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Review article
Language: English
ABSTRACT
European Union adopted its sanitation and hygienic legislation as
well as common marketing standards for eggs in 1968 followed by
poultry meat standards in 1976. The mentioned standards applied
to basic requirements about quality, labelling and relevant
monitoring methods. Standards are being frequently revised
regarding the production structure, marketing and technological
development as well as consumers’ changing attitudes towards
food quality. In Slovenia the Regulations of Quality of Eggs and
Egg Products (1989) apply to the quality requirements of eggs and
egg products. The minimum requirements that are applied to
poultry meat and edible giblets are adopted in Regulations of
Meat Quality (1981) and Regulations of Changes and Additions to
the Regulations of Poultry Meat Quality (1988). The comparison of
the mentioned regulations with the EU legislation has shown that
some changes and supplements to the existing regulations shall be
necessary to comply them with the European legislation.
Key words: poultry, eggs, meat, quality,
legislation, EU, Slovenia
HARMONIZATION
OF THE QUALITY OF POULTRY MEAT WITH EU LEGISLATION
C. VARGAa) and Vera ŠMIGOC
a) Perutnina Ptuj d.d., Potrčeva cesta 10,
SI-2250 Ptuj, Slovenia
Review article
Language: English
ABSTRACT
The comparison between the Slovenian and European Union
regulations which provide for the quality of poultrymeat shows
that differences in regulations regarding the quality of
poultrymeat, cuts and giblets exist between Slovenia and EU. EU
regulations provide for a wider offer of poultrymeat. Quality
parameters of poultry carcasses (A, extra A, B and C classes) are
more precisely defined in Slovenia which provides for a better
quality of meat on the market. Weighing system and variation
tolerance in net weight of frozen meat and main parts provide for
a cheaper and easier work of slaughterhouses. Poultry meat
producers in Slovenia shall have no major problems at adapting to
EU quality requirements.
Key words: poultry, meat, quality, legislation,
EU, Slovenia
CRITERIA
FOR HYGIENIC IRREVOCABILITY OF FOOD OF ANIMAL ORIGIN
J. MARINŠEKa)
a) Univ. of Ljubljana, Veterinary Fac.,
Gerbičeva ul. 60, SI-1000 Ljubljana, Slovenia
Review article
Language: English
ABSTRACT
In the article, the criteria determining the hygienic
irrevocability of the food of animal origin are described. Shown
are differences as well as correlation in the tolerances for
contents of the particular environmental pollutants and
veterinary-medicinal preparations in the food of animal origin,
that are prescribed in Slovenia compared to that prescribed in
some countries of European Union. Finally, a short representation
of systematic control of bioresidua contents in the food of
animal origin in Slovenia is given with the estimation of current
situation on this field.
Keywords: food, food of animal origin, hygiene,
criteria, Slovenia, EU
EVALUATION
OF DIETARY VALUE OF HORSE MEAT
S. MAKRAYa), C. HANCZ, T. G. MARTIN
and J. STEFLER
a) Pannon Agricultural Univ., Fac. of
Animal Science, Guba S. u. 40, H-7400 Kaposvár, Hungary
Original scientific paper
Language: English
ABSTRACT
The results of this report were derived from a long-term
experiment that has been going on since 1988 in the draft horse
population at Kaposvár. Seventeen weaning foals representing
four genotypes were slaughtered, at the age of 205.2 ± 14.4 days. Final weight was
300.0 ± 45.1 kg, carcass
weight was 157.8 ± 27.6 kg,
and dressing percentage was 52.9 ±
4.3 %. The results were slightly modified by the small-frame
Haflingers, while the other foals were large-frame crossbreds
from Hungarian Draft or French dams mated to Percheron or Noriker
stallions. The main components: moisture (75.8 ± 1.0 %), protein (20.7 ± 0.9 %), fat (2.3 ± 0.8 %), and ash (0.9 ± 0.3 %) did not differ
significantly among breeds. Besides the low total fat content,
the low proportion of saturated fatty acids is also a favourable
trait of horse meat.
Key words: draft horse, breeds, meat, quality
EVALUATION
OF LIVER AS A SOURCE OF VITAMIN A
Vesna JEŠEa) and
Renata CIGLARIČ
a) Univ. of Ljubljana, Biotechnical Fac.,
Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Original scientific paper
Language: English
ABSTRACT
The aim of the investigation was to get an orientation on the
concentrations of vitamin A in livers of different animal
specieses in Slovenia. Liver samples from calves (5), cattle (5),
chickens (7) and pigs (6) were analyzed. For determination of
vitamin A, HPLC method was used after saponification and
extraction of samples. It was possible to separate all-trans-retinol
from other isomers. UV-detector at 328 nm was used for detection.
Average concentrations of all-trans-retinol in liver
(mg/100 g) were as follows: calf 5.6, cattle 25.9, chicken 14.0
and pig 15.0. Mean values of vitamin A in 100 g servings of
animal livers were 4-fold to 25-fold of the RDA that depend on
sort of liver, age, and sex of human. From nutritional point of
view liver is a very rich source of vitamin A. Pregnant women
should avoid liver with high vitamin A content, because of
teratogenicity of high doses of vitamin A. Even few high doses of
vitamin A can cause malformation of the fetus, especially in the
first trimester of pregnancy. In other consumers some risk exist
only at high and very frequently intake of liver.
Key words: domestic animals, animal nutrition,
liver, vitamin A, all-trans-retinol
SIGNIFICANCE
OF THE PRODUCTION AND THE MANUFACTURE OF SHEEP MEAT FOR THE
DEVELOPMENT OF THE MEAT INDUSTRY OF BOSNIA AND HERZEGOVINA
F. ČAKLOVICAa), S. ADILOVIĆ, M. SMAJLOVIĆ, E.
ADILOVIĆ and V. ŠAKIĆ
a) Univ. of Sarajevo, Veterinary
Fac., Zmaja od Bosne 90, BiH-71000 Sarajevo, Bosnia and
Herzegovina
Professional paper
Language: English
ABSTRACT
In this paper the number of sheep before the aggression and the
significance of sheep breeding in Bosnia and Herzegovina was
determined, after which the production, chemical contents and
organoleptic characteristics are given, and then an assessment of
the quality and manufacture of sheep meat. In the final
conclusions the authors emphasize the comparative advantages of
breeding sheep, especially in our mountainous regions, with the
compulsory usage of contemporary breeding-selective measures and
construction or reorientation of some already existing
slaughterhouses, cooler houses and production facilities for the
production and manufacture of sheep meat, as a real basis exists
for such production. Industrial manufacturing should be directed
towards the production of classical and new smoked meat products,
and the production of sausages and meat cans. In regards to that,
tested procedures of production should be used, with the
compulsory usage of classical procedures and natural factors, in
order to maintain the traditional high quality and contents of
products.
Key words: sheep meat, meat products, Bosnia
and Herzegovina
CONCEPTION
OF QUALITY CONTROL IN THE HUNGARIAN FISHERY
C. HANCZa), S. KÖRMENDI, J. PEKLI
and M. PERÉNYI
a) Pannon Agricultural Univ., Fac. of
Animal Science, Guba S. u. 40, H-7400 Kaposvár, Hungary
Professional paper
Language: English
ABSTRACT
The process of having Hungary join the EU raises many difficult
tasks in all branches of agriculture, including fish production.
One of the main tasks is to develop techniques in quality
control. In the near future companies who want to export their
products to EU will have to undergo the auditing process of Total
Quality Management (TQM). This means analysis of the whole
production system from the used materials, animals and feeds
relative to current and accepted quality standards. The methods
of the analysis of hazards and critical points (HACCP) are used
to check the most important abiotic and biotic markers of
quality. Special aspects of aquaculture and fishery are discussed
relative to environmental management’s quality control. A model
is developed for a fish hatchery.
Key words: fishery, quality, control, TQM,
HACCP, Hungary
ADAPTING
THE MILK AND MILK PRODUCTS' QUALITY CONTROL TO THE DIRECTIVES OF
THE EUROPEAN UNION
Slavica GOLC–TEGERa)
a) Univ. of Ljubljana,
Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Review paper
Language: English
ABSTRACT
The article describes the quality parameters of milk and milk
products. The quality of Slovene milk seen from the point of view
of considering the European quality criteria stated in the EEC
92/46 directive is mentioned. Trends in the contemporary dairy
analytics for raw milk quality evaluation are stressed. The
system for the analitical quality assurance is described.
Key words: milk, milk products, quality,
contol, EU, Slovenia
MILK
COMPOSITION IN RECORDED COWS AND THE QUALITY OF PURCHASED MILK IN
THE LAST TEN YEARS IN SLOVENIA
Marija KLOPČIČa), J. POGAČAR and Ivana VALJAVEC
a) Univ. of Ljubljana, Biotechnical Fac.,
Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Professional paper
Language: English
ABSTRACT
The results of milk recording in Slovenia were studied for the
period of ten years. It has been found out that milk production
of cows in standard lactation has been augmenting in all breeds.
There were no significant differences in fat content among
breeds, nevertheless, they emerged every year. The content of
proteins varied more. The highest content of proteins was
achieved by Simmental cows, while in Black-and-White cows the
found content was lower. Average milk production differed between
herds on state farms and the herds on family farms, and among
family farms from various regions. Similar trends were found in
purchased milk. The amount of purchased milk increased every year
even though the number of family farms that produced market milk
diminished. The content of fat and proteins in purchased milk
increased and oscillated during the year. The microbiological
quality of milk was significantly improved in the last ten years;
and in 1997 about 82.2 % of purchased milk was classified into
the extra and in the first quality class (up to 100,000 TNMO/ml).
Somatic cells decrease in the purchased milk with 80 % of milk
containing less than 400,000 in ml of milk. The quality of
purchased milk in Slovenia has been significantly improved and
can be compared with the quality of milk in other West European
countries.
Key words: cattle, milk, milk content, quality,
Slovenia
MILK QUALITY ON MERCATOR KMETIJSKO
GOSPODARSTVO KOČEVJE FARMS REGARDING EU STANDARDS
Marija RAJČEVIČa), J. ŽLINDRA, A. VIDIC and K. POTOČNIK
a) Bratov Učakar 6, SI-1117 Ljubljana,
Slovenia
Professional paper
Language: English
ABSTRACT
There were analyzed chemical composition
and hygienic quality of milk produced in 1996 and 1997 on
Mercator Kmetijsko gospodarstvo Kočevje farms. The results for
quantity of dry matter without fat, protein, total count of
microorganisms (TCMO) and somatic cells count (SCC) were analysed
with regard to regulations in Slovenia and compared with
requirements in EU (92/46 EEC). As regards mean quantity of dry
matter without fat, protein, TCMO and SCC the delivered milk met
the EU requirements in both years. There were, however, 25.42 %
of milk with less than 85 g of dry matter without fat per
kilogram in 1996 and 15.90 % in 1997. There was no milk with
less than 28 g of protein per kg. 1.7 % of milk per year did
not meet EU requirements since it contained more than 10 x 104/ml
TCMO, but according to our regulations (OG RS, 34/98) it can
still be redeemed. In 1996, 7.3 % of delivered milk did not meet
EU requirements with regard to SCC, and 21.14 % in 1997; in this
milk SCC was higher than 40 x 104/ml.
Key words: milk, chemical composition, hygiene,
legislation, Slovenia, EU
PRODUCTION
AND COMPOSITION OF SHEEP AND GOAT MILK IN SLOVENIA
D. KOMPANa), Suzana BREŽNIK, D. BIRTIČ and Marjana DROBNIČ
a) Univ. of Ljubljana, Biotechnical Fac., Zootechnical
Dept., Groblje 3, SI-1230 Domžale, Slovenia
Review article
Language: English
ABSTRACT
Milk production of small ruminants has been increasing in
Slovenia as well as in the world. Composition and quality of milk
are very important, being it a raw material for production of the
best quality products. Factors that most frequently affect the
composition and quality of sheep and goat milk are presented. The
contents of fat, proteins, lactose in milk produced by Slovene
sheep and goats as well as somatic cell count in samples of sheep
milk are outlined.
Key words: small ruminants, milk production,
milk, composition, somatic cell count, Slovenia
THE
COMPETITIVE CAPACITY OF HUNGARIAN MILK PRODUCTION IN THE EXPANDED
EUROPEAN UNION
I. HEINRICH
a),
C. BORBÉLY, G. SZÉLES and A. OLSOVSZKY
a) Institute of Farm Economics, German
Federal Research Centre (FAL), Bundesallee 50, D-38116
Braunschweig, Germany
Professional paper
Language: English
ABSTRACT
Costs prevailing in Hungarian milk production fall between the
levels of New Zealand and of western Europe. The example of the
dairy farms studied illustrates that the conditions for
profitable milk production do exist in this country. The
advantages for Hungary lie in lower wage costs, relatively low
animal feed costs, and a cattle stock with the capacity for high
production. Should appropriate circumspection and professional
expertise be combined with these advantageous factors, Hungarian
milk producers will be capable of holding their own in the global
competitive arena.
Key words: milk production, Hungary, EU
ESTIMATION
OF IMMUNOGLOBULIN-G CONTENT OF COLOSTRUM AND MILK FROM WHEY
PROTEIN CONTENT IN RUMINANT ANIMALS
Zsuzsanna KISS-CSAPÓa), I. HOLLÓ,
Éva VISI-VARGA, Éva BALLA-TERLAKY and A. KOVÁCS
a) Pannon Agricultural Univ., Fac. of
Animal Science, Guba S. u. 40, H-7400 Kaposvár, Hungary
Original scientific paper
Language: English
ABSTRACT
After analysis of the relation between the serum protein and
immunglobulin-G content of the colostrum and milk of 141 cattle
of various genotypes (pure-bred or cross-bred), 55 goats of
various breeds and 171 sheep of various breeds it was established
that there exists a very close correlation between these two
components in all three species. R values of 0.9869 for cattle,
0.9723 for goats and 0.9574 for sheep were determined. The R
value calculated for the three species evaluated collectively was
0.9667. The very close relation ascertained, by means of linear
regression, between serum protein and immunoglobulin-G provides
justification for the application of the equations formulated in
this study for the estimation of immunoglobulin-G content on the
basis of serum protein content.
Key words: ruminants, milk, colostrum,
proteins, immunoglobulins
A
NEW METHOD FOR THE QUANTITATIVE DETERMINATION OF PROTEIN OF
BACTERIAL ORIGIN ON THE BASIS OF D-AMINO ACID CONTENT
J. CSAPÓa), J. SCHMIDT, Zsuzsanna
KISS-CSAPÓ, I. HOLLÓ, Éva VISI-VARGA and Éva
BALLA-TERLAKY
a) Pannon Agricultural Univ., Fac. of
Animal Science, Guba S. u. 40, H-7400 Kaposvár, Hungary
Original scientific paper
Language: English
ABSTRACT
In the past years several methods have been
developed for the determination of the proportion which is of
microbial origin of the nitrogen-containing substances passed
from the rumen into the abomasum or the small intestine.
Recently, on examining the D-amino acid content of foodstuffs,
particularly milk and milk products, it has been observed that,
in addition to D-Ala, D-glutamic acid (D-Glu) and D-aspartic acid
(D-Asp) can also be detected in similar quantities, primarily in
products which have links with bacterial activity. This gave rise
to the idea of examining the DAPA, D-Glu and D-Asp content of
bacteria extracted from the rumen of cattle and that of chyme
from the same cattle, in order to determine the type of relation
existing among these three components, and to establish whether
D-Asp and D-Glu can be used in the estimation of protein of
bacterial origin. On determination of the DAPA, D-Asp and D-Glu
content by means of amino acid analyser and high performance
liquid chromatography of duodenal chyme from five growing bulls
and of ruminal bacteria from the same bulls, the following values
were established. For chyme (and, in brackets, for ruminal
bacteria) r value calculated by means of linear regression was
0.778 (0.758) between DAPA and D-Asp, and 0.703 (0.808) between
DAPA and D-Glu. The r values between the crude protein content of
ruminal bacteria and the markers examined were found to be the
following: DAPA, 0.737; D-Asp, 0.7254; D-Glu, 0.614. In the model
experiment performed for the re-obtaining of values for protein
of bacterial origin the theoretical values were determined on the
basis of D-Asp and D-Glu and values approximately 10 % higher
than the theoretical value on the basis of DAPA. It is therefore
recommended that in addition to DAPA these other two amino acids
be included among the bacterial protein markers.
Key words: bacteria, proteins, amino acids,
quanitative determination
ESTIMATION
OF STAYABILITY TRAITS IN BLACK-AND-WHITE COWS IN SLOVENIA
J. POGAČARa), K. POTOČNIK, I. KUMP and Anka DOLINAR
a) Univ. of Ljubljana, Biotechnical Fac.,
Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Original scientific paper
Language: English
ABSTRACT
Average stayability rate at age 48 months, which is 75 %, at age
60 months, which is 61 %, and at age 72 months, which is 47 %,
was estimated for 4742 Black-and-White cows offspring of 35 bulls
that had at least 30 daughters. For estimation of stayability,
values should be corrected to milk production. Heritability rates
for stayability traits were estimated as follows: 0.05 for
stayability at age 48 months, 0.08 for stayability at age 60
months and 0.09 for stayability at 72 months. The genetic
variability for stayability traits is satisfactory so that
selection to stayability traits is reasonable and necessary from
the point of view of economy.
Key words: cattle, breeds, Black-and-White,
longevity, stayability, selection, heritability, Slovenia
AN
EXAMINATION OF THE MILKING ABILITY OF HUNGARIAN SIMMENTAL COWS
B. HUTHa), I. HOLLO, I. FÜLLER and
Zsuzsanna KISS-CSAPO
a) Pannon Agricultural Univ., Fac. of
Animal Science, Guba S. u. 40, H-7400 Kaposvár, Hungary
Original scientific paper
Language: English
ABSTRACT
This research project involved examination of the milking ability
traits of 75 Hungarian Simmental cows of different sire breed
(Hungarian Simmental, German Simmental and Montbéliard). On the
basis on the results obtained it was established that with
respect to milk flow rate and udder symmetry a substantial spread
of values prevailed in the stock. Significant difference between
progeny groups derived from breeding bulls of the respective
mountain types of the Simmental breed was observed only in the
udder index. No definitive relation between data from
conformation evaluation of the udder and milking ability indices
was established. Milking ability examinations provide data
important with respect to issues pertaining both to breeding
programmes and to udder health condition; it is for this reason
that the authors recommend the reintroduction of such
examinations into the selection system in Hungary.
Key words: cattle, cows, milking, milking
ability
DEPENDENCE
OF MACHINE MILKING DURATION ON DIFFERENT TECHNOLOGICAL PROCEDURE
USE
D. KRALIKa), Ž. BUKVIĆ, R. EMERT in R. ZIMMER
a) J. J. Strossmayer Univ. of
Osijek, Agricultural Fac., Trg sv. Trojstva 3, CRO-31000 Osijek,
Croatia.
Original scientific paper
Language: English
ABSTRACT
Two dairymen groups work was analyzed. One group was working
within the system with milk supply (system I) and the other with
milking bucket (system II). Milking duration between the two
systems as well as differences between dairymen within each of
the systems were analyzed. It was determined that there was small
difference between dairymen in the “system I” (2.21*) whereas
more significant difference was found out in the “system II”
(4.76**) which confirms that dairymen didn’t estimate milking
operation and its end properly. Such omissions result in poorer
milk yield and higher possibility of udder diseases. It indicates
that circulating milk-gauge installation is justifiable at
milking operation and at the same time it would facilitate
dairymen hard work.
Key words: milking, circulating milk-gauge,
buckets
INFLUENCE
OF CROP DENSITY AND FERTILIZATION ON CORN YIELD AND HIGHER
EFFICIENTY IN MILK PRODUCTION
M. JURIŠIĆa), M. STJEPANOVIĆ, Ž. BUKVIĆ, M.
DOMAČINOVIĆ and Ivana
JURIŠIĆ
a) J. J. Strossmayer Univ. of
Osijek, Agricultural Fac., Trg sv. Trojstva 3, CRO-31000 Osijek,
Croatia
Original scientific paper
Language: English
ABSTRACT
The investigations were carried out at the
experimental plot of the Faculty of Agriculture Osijek and
Production unit in Vinkovci during 1993 and 1994. Hybrid Bc 592
was used for the investigation. Stands were arranged with space
within rows (for S1-48 000 plants ha-1=29.7
cm, S2-60 000 plants ha-1=23.8 cm and S3-80
000 plants ha-1=17.9 cm) and between rows 70 cm.Three
nitrogen fertilisations were applied (N1=90, N2=180
and N3=270 kg ha-1) with 100 kg ha-1
P2O5 and 150 kg ha-1 K2O.
Foliar treatments by mixture INA-Fertina K1 in 3 %
concentration was carried out twice each year in intensive corn
growth phase on one part of the experiment. On the basis of corn
grain chemical analysis (concentration of main nutritives and
water) carried out in 1993 and 1994 it is shown that increased
nitrogen fertilisation in the second and third group had positive
influence on protein share increase.The highest energy value was
achieved in the third group by conversion of different corn yield
of some groups into energy value expressed in FU. Namely it was
by 723 FU higher than the first group and by 422 FU higher than
the second one. This different corn energy value in groups was
conversed into amount of one finished animal product-milk as well
as its market realisation and the following values were obtained:
more milk (by 654 kg i.e.1.572 kg) was produced in the second and
third group than in the first group which financially means 1.635
kn i.e.3.929 kn more than the first one. Similar results as with
corn in 1993 were achieved by corn conversion of some groups
(1994) into energy value.
Key words: animal nutrition, corn,
fertilization, crop density, nutritive value, milk production
CHEMICAL
ORGANIC-LEPTIC HONEY DETERMINATION IN HONEY-HERBS IN THE REGION
SLAVONIJA AND BARANJA
Z. TUCAKa), Z. PUŠKADIJA, D. BEŠLO, Ž. BUKVIĆ and Zlata MILAKOVIĆ
a) J. J. Strossmayer Univ. of Osijek,
Agricultural Fac., Trg sv. Trojstva 3, CRO-31000 Osijek, Croatia
Professional paper
Language: English
ABSTRACT
The ecologic surrounding of Slavonia and Baranja is rich with
honey-giving flora, which makes the development of the
bee-keeping possible. The honey, as a bee-product gets ever more
and more the importance as a nutrition article and also as a
medical subastance. In this aim we have analized the content of
honey by the Organoleptic and Chemical way. The honey quality,
with its properties (colour, smelt and taste) and also by the
(content of Proteins, sugars and other parameters) corresponds
with its quality with the norms of the Rules of Republic of
Croatia and the European union.
Key words: honey, organoleptic properties,
chemical properties, honey-giving plants
continued overleaf
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