| Abstract: | Variation of the Consistency of Fat in Beef Investigated was the fat of 313 young cattle, which is purchased by the Consumer on the fresh-meat-market. Among numerous calculated factors of influence it was determined that the sex of the animals, the amount of fatty tissue as well as the localization of the tissues on the carcass are the strongest causes of variance at the nutritional composition, refractometer value, hydroxyproline content, fatty acid pattern and size of fat cells of the samples. Growth-physiological traits and the mentioned criteria of the fat composition correlate loosely with the palatibility values of the prepared meat. The positive assessment of the meat at increasing fatty tissue proportion is to be opposite of the negative changes in the biological valuation of the fatty acids. Under the aspect of nutritional value and palatibility is a mean fatty tissue proportion on the carcass and the leaving of some fatty tissue on the muscles a recommendable compromise at the offer of meat. |
