FACTORII CARE INFLUENEAZ CALITATEA CRNII

Autor : Mihai POP,

Coordonator tiinific : Gheorghe TECA
Universitatea de tiine Agricole i Medicin Veterinar, Str. Mntur, Nr. 3-5, 400372,
Cluj-Napoca, Romnia; mihaipop89@yahoo.com

REZUMAT
n urma cercetrilor efectuate, n prezenta lucrare s-a ncercat evidenierea
principalilor factori care influeneaz calitatea crnii i s-au constatat urmtoarele: carnea diferitelor
specii de animale se difereniaza. Totodata, n cadrul unei specii exist mai multe rase i exist
deosebiri n ceea ce privete randamentul i calitatea crnii n funcie de acestea. Sexul influeneaz
producia de carne la toate speciile i rasele de animale. Vrsta este un alt factor important de
influen asupra calitii crnii. Alimentaia animalelor influeneaz caracteristicile organoleptice
ale crnii, precum i proporia esuturilor i coninutul n substane nutritive (proteine, grsimi,
vitamine i sruri minerale). Administrarea biostimulatorilor n hrana animalelor duce la creterea
randamentelor, ns determin o diminuare a calitii crnii. Condiiile de sacrificare i modul de
prelucrare dup sacrificare, influeneaz n mod direct calitatea crnii i favorabil aspectul
merceologic al carcaselor, contribuie la reducerea gradului de infectare microbian i asigur o bun
stabilitate a crnii la pstrare.

CUVINTE CHEIE:
calitate, carne, ras, specie, aspect merceologic;

BIBLIOGRAFIE
Brzoi D., S. Apostu, 2002, Microbiologia produselor alimentare, Editura Risoprint, ClujNapoca;
Laslo C., Gh. teca, Ramona Suharoschi, Crina Murean, 2008, Controlul calitii i
igiena produselor alimentare de origine animal, Editura Risoprint, Cluj-Napoca;
Stnescu Vasile, S. Apostu, 2010, Igiena, inspecia i sigurana alimentelor de origine
animal, Editura Risoprint, Cluj-Napoca;
teca Gh., 2000, Cerine de igien pentru spaiile de depozitare a principalelor produse
alimentare de origine animal pentru prevenirea deprecierii calitii acestora,Referat bibliografic,
Cluj-Napoca.

FACTORS INFLUENCING MEAT QUALITY

Author : Mihai POP,
Scientific Coordinator : Gheorghe TECA
The University of Agricultural Sciences and Veterinary Medicine, Mntur str.,
No. 3-5, 400372, Cluj-Napoca, Romania; mihaipop89@yahoo.com

ABSTRACT
Following the undertaken research, the hereby paperwork focuses on underlying the main
factors which influence meat quality, the results being as follows: there are clear differences
between the various types of meat. Moreover, within one species there are more races and therefore
differences regarding the meat quality and efficiency on races. Sex influences meat production to all
animal species and races. Age is another important/main factor influencing meat quality. Animal
feeding habits influence the meat organoleptic features, as well as the tissue ratio and the content of
the nutritional substances (proteins, fats, vitamins and minerals). The bio-stimulators administration
into the animal food determines an efficiency increase, nevertheless a diminution of the meat
quality. The sacrifice methods and the processing methods applied after animal sacrifice, directly
influences the meat quality and favorably the market aspect of carcasses, contributing to reducing
the microbial infection degree and providing good meat preservation in time.

KEY WORDS
quality, meat, race, species, market aspect;
BIBLIOGRAPHY
Brzoi D., S. Apostu, 2002, Microbiologia produselor alimentare, Editura Risoprint, ClujNapoca; [Microbiology of Food Products]
Laslo C., Gh. teca, Ramona Suharoschi, Crina Murean, 2008, Controlul calitii i
igiena produselor alimentare de origine animal. Editura Risoprint, Cluj-Napoca; [Quality Control
and Hygiene of Animal Based Food Products]
Stnescu Vasile, S. Apostu, 2010, Igiena, inspecia i sigurana alimentelor de origine
animal, Editura Risoprint, Cluj-Napoca; [Hygiene, Inspection and Safety of Animal Based Food
Products]
teca Gh., 2000, Cerine de igien pentru spaiile de depozitare a principalelor produse
alimentare de origine animal pentru prevenirea deprecierii calitii acestora. Referat bibliografic,
Cluj-Napoca. [Hygiene Requirements for Spaces used as Stores for the Main Animal Based Food
Products meant to prevent Food Quality Depreciation].