Holiday Inn Rome Aurelia Via Aurelia, Km 8.400, 00165 Rome, Italy

Monika Modzelewska-Kapitula

Leading speaker in Nutrition 2020 - Monika Modzelewska-Kapitula
Monika Modzelewska-Kapitula
University of Warmia and Mazury in Olsztyn, Poland
Title : Factors affecting quality of beef – from animal feeding to nutrition value of cooked meat


During the presentation factors affecting beef quality will be discussed, starting from cattle diet, followed by ageing period and thermal treatment used, and the results of our own research will be presented.

In the past, beef was produced from pasture-fed cattle carcasses, whereas nowadays, grain finishing is more and more common among beef cattle producers. It has been shown that animal nutrition plays an important role in the regulation of biological processes taking place in muscles e.g., muscle protein turnover. A way the beef is produced affects the meat quality and significant differences have been reported between the quality of beef obtained from feedlots and pasture-fed beef. The quality of beef obtained from feedlot finished cattle might be improved by supplementing the diet with herbs. During the presentation, results of a study aimed to determine the influence of two herbal preparations added to cattle diet will be presented. The supplementation of the bulls' diet with two herbal preparations had a beneficial impact on technological properties and sensory tenderness of beef. The herbal extracts had no negative effect on lipid oxidation or the sensory attributes of beef.

The technological operation, which is used to improve beef tenderness is ageing, and therefore the combined effect of ageing and diet supplementation on beef quality, including tenderness and other eating quality attributes was investigated. For meat producers it is profitable to reduce aging time because with a longer ageing time, a higher cost must be borne. Significant changes in meat quality were noted in our study during, such as decrease in moisture and expressible water contents, Warner-Bratzler Shear Force and intensity of untypical taste and increase in colour parameters values and tenderness. It was also shown that using herbal preparations in a dietary treatment enabled to obtain 9-d aged beef with similar tenderness as compared with 14-d aged beef from control treatment.  

Another factor affecting meat quality, including its nutritional value is thermal treatment method. The effects of popular thermal processing method, sous vide and steam cooking, on minerals and fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality of beef will be presented. Our studies shown that thermal treatment method used for beef preparation affected mineral compound contents and fatty acid composition and that the consumption of steam-cooked  beef is more beneficial from a mineral nutritional perspective than sous vide beef.

Audience take away:

  • Issues and challenges in the production of high quality beef
  • Analytical methods used in the evaluation of meat quality
  • Evaluation of nutritional value of beef and fulfilment of requirements for minerals


Dr. Monika Modzelewska-Kapitu?a studied Food Technology and Human Nutrition at University of Warmia and Mazury in Olsztyn, Poland, and received her PhD degree in 2006. She completed 6-months scholarship at Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Murcia, Spain and 3-weeks didactic training at Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, USA. Now she is working at the position of Associate Professor at University of Warmia and Mazury in Olsztyn. She has published over 35 research articles in SCI(E) journals.

Signup for updates

By submitting this form, you are consenting to receive emails and notifications from Magnus Group. You can revoke your consent to receive emails at any time by using the Safe Unsubscribe link, found at the bottom of every email