Tendințe și perspective în producerea cărnii cu calități organoleptice, nutriționale și tehnologice superioare

Abstract

The paper raises the issue of competitive meat production in strict accordance with consumer requirements through the prism of the evolution of meat production during the years 1989-2020. It is mentioned that in some units meat is produced without a well-defined purpose, as a result the product has lower organoleptic, nutritional and technological capabilities. The solution of the problem is reviewed in the conclusion of technology transfer contracts for the production of carcasses and branded meat, according to the quality requirements of the consumer, but also of the processor.