<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic>Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.</italic></p></abstract>

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in Latvia is about 60 kg. Traditionally, pig meat consumption is higher than consumption of bovine meat, which has higher production costs. Lower priced meat from European countries is imported and placed on the market in Latvia. The Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia, LUA, performs important research on meat quality and acquisition of safe and healthy food of animal origin. Cattle herds of meat breed are highly varied both from the aspect of animals and the quality of the sold meat produce. In meat of bovine animals, the settling of cholesterol on the blood vessel walls is precluded by 5.4-8.13% ω-3 and 12.97-16.27% ω-6 on average. The meat of the beef breed cattle contains wholesome proportions of proteins, fatty acids in quantities sufficient for humans, a relatively low cholesterol level (about 77 mg%) and good qualities of the culinary flavours and aromas. There are on-going research studies on the quality of meat of different pig breeds and their influencing factors, as well as on acquisition of meet in accordance with the consumer requirements. Extensive research is carried out also on the quality of broiler meat, with the target of acquisition of new quality meat. Assessment of the role of game meat in human consumption and the hygiene aspects of its acquisition are also included. Due to the development of heliculture in Latvia, the assessment of snail meat and its role in human consumption has also been launched.

Evaluation of Meat Used for Human Consumption in Latvia

Research Institute of Biotechnology and Veterinary Medicine “Sigra”, Latvia University of Agriculture, Institûta iela 1, Sigulda, LV-2150, LATVIA

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

{"article-title":"Evaluation of Meat Used for Human Consumption in Latvia"}

Over the last decade in Latvia, the production levels of beef, pork and poultry meat have been dramatically reduced. The yearly meat consumption per capita in...

Evaluation of Meat Used for Human Consumption in Latvia

Data publikacji: 29 gru 2012

Zakres stron: 87 - 95

DOI: https://doi.org/10.2478/v10046-012-0001-4

This content is open access.