High-quality beef produced under ecological conditions -: Investigation of the microbiological quality of carcasses

The investigations give an evident signal to the quality of the production on ecological agriculture. The results show the high microbiological quality of carcasses and meat of animals, which are raised and kept on the basis of ecological principles in animal and farm production. The results can used for the establishment and the advertising of trade marked in the scope of ecological agriculture. The study makes a contribution to reduce the public insecurity of the consumer in the question of healthfulness of meat and meat products. The investigations promise measures to ensure the quality of ecologically produced meat. In the result of the investigation is shown, that the microbiological quality of meat is connected with the age of the animals. The time of dissection after slaughtering plays an important role in the safeguarding of microbiological quality of heifer meat. The quality of veal is not strongly connected with the time of dissection because of the minimal variability of microflora after slaughtering. It is recommended to dissect the animals of ecological production 120 hours after slaughtering.