EVALUATION OF BOVINE CARCASSES THROUGH THE INTERNATIONAL SYSTEM OF EUROP

Meat and overall the half-carcasses of bovine animals, made in Italy, is ceded even more to the EU Member States or exported in non-European countries.
It is a delicate product so it is very closely monitored during every steps of the process with a strong regulation.

In order to have a correct evaluation of meat and bovine carcasses, we have to consider the various elements that give the product the characteristics:

1. Determine the age

You can determine precisely at any time the age of the bovine through the access to computerised bovine database ;

2. Subdivide the cattle between cows,oxen, bulls

GROUP A
- Below 2 years for the carcasses of young male animals, grown and not castrated;

GROUP B
- Above 2 years for the carcasses of other male animals, grow and not castrated;

GROUP C
- This group includes “the ox” / “steer”, because they are carcasses of male animals, grown and castrated;

GROUP D
- This group includes “the cow”, because it is a carcass of female animal, grown and already kidded;

GROUP E
- This group includes “the heifer”, that is to say carcasses of female animals, grown;

3. Evaluate the muscles of bovine carcasses

GROUP WITH MUSCLES E (excellent)
- Description: profiles convex and super-convex, there is an extraordinary presence and an abundance of muscle tissue, bigger muscles;
- Details: bigger thigh,the back is wide and very curved hip to the shoulder, the shoulder is excellently developed, frailty of the muscle over the pelvic symphysis, the hip seems accentuated

GROUP WITH MUSCLES U (really good)
- Description: profiles convex and optimal abundance of muscle tissue;
- Details: bigger thigh, the back is wide and curved hip to the shoulder,the shoulder is discreetly developed, frailty of the muscle over the pelvic symphysis, developed hip;

GROUP WITH MUSCLES R (good)
- Description: straight profiles with a discrete abundance of muscle tissue;
- Details: bigger thigh, the back is however moderately curved in the shoulder area, again a shoulder with a discrete degree of development, frailty of the muscle,slightly developed hip;
GROUP WITH MUSCLES O (average)
- Description: profiles straight-concave, with an average abundance of muscle tissue;
- Details: thigh developed on average, back developed on average, shoulder developed up to flat on average, hip almost straight;

GROUP WITH MUSCLES P (mediocre)
- Description: profiles concave – very concave, con a rather low abundance of muscles;
- Details: thigh scarcely developed, rather hold back and flat shoulder with bones that come out;

3. Evaluate the fat tissue in the bovine carcasses

CLASS OF FAT TISSUE 1 (very little)
Description: Very Little or no covering of fat tissue;
Details: There is no adipose in the chest cavity;

CLASS OF FAT TISSUE 2 (little)
Description: Even if the musculature is strong and visible, there is a presence of a slight covering of fat;
Details: The musculature is clearly visible between the ribs into the chest cavity;

CLASS OF FAT TISSUE 3 (average)
Description: Musculature is almost entirely covered by fat with the exception of thigh and shoulder; presence of adipose tissue in the chest cavity;
Details: the musculature is still visible between the ribs in the chest cavity

CLASS OF FAT TISSUE 4 (strong)
Description: Musculature covered by adipose tissue, the musculature is visible in part in some part of the thigh and the shoulder; in the chest cavity there is adipose in different points;
Details: The musculature is marked of fat between the ribs in the chest cavity ; some zones of fat emerge on the thigh;

CLASS OF FAT TISSUE 5 (very strong)
Description: Musculature and carcass are entirely covered by fats, adipose is spread and developed also in the chest cavity;
Details: Because of the presence of fat in the thigh, it is not possible to recognize the different zones of fat; between the ribs in the chest cavity, the musculature is marked of fat ;

TO HAVE MORE INFORMATION ABOUT Meat , Bovine Carcasses and Half-carcasses and EXPORT in EU and non – EU Countries visit the page of OPPORTUNITY FOOD AND BEVERAGE or WRITE A QUESTION IN THE SECTION THE EXPERT’S ANSWER OR CONTACT US VIA E-MAIL TO THE LINK HEREUNDER

USDA ECOCERT BIO-CERTIFIED ARGAN OIL

ORIGIN AND FEATURES OF ARGAN OIL

The Argan Oil is extracted from the thorny argan tree (Argania Spinosa) or Argania sideroxylon, trees widespread in south-western Morocco in thirsty areas. The Argan wood stretches for 800.000 acres along the Souss valley, situated among the towns of Essaouira, Agadir and Taroudant. In 1998 this area has been classified as biosphere reserve by Unesco.

The features of the tree consist in its longevity (the tree can live for up to 200 years) and in its poor tolerance of water on the ground. The thorny argan tree makes a fruit, a green berry ( which at first sight is similar to a larger olive) with a hard kernel inside containing several almonds, from which Argan Oil is extracted.

The processing of these almonds is quite arduous. In the past it was made by hand, whereas in the course of time new techniques and types of machinery ( mechanical press) have been introduced to accelerate the process; despite the use of technology, some phases, in particular, the grazing and the grinding phases have to be made by hand. The Argan Oil can be distinguished by its toasted flavour and by a taste which recalls that of the hazelnuts. Its colour is darker than the one of the olive oil.

MIX

The Argan Oil is composed of 99% by acylglycerols (triglycerides) whose man fats acids are linoleic and oleic acids; moreover, it contains carotene, vitamin A- E- F, and high amounts of steroids.

TECHNICAL FILE ABOUT THE ARGAN OIL (MATERIAL SAFETY DATA SHEET)

- Product Name: Organic Argan Oil
- Chemical Identity: CAS No. 223747-87-3
- Composition: this oil is produced by mechanical pressing of the seeds of the Argan iron Tree (Argania Spinosa L. Skeel, Sapotaceae family)
- INCI Name: Argania Spinosa (Argan) Nut Oil

Physical & Chemical Properties

- Physical State: Vegetable Oil
- Odour: Neutral
- Colour: Yellow
- PH Level: 4.7-5.5
- Boiling Point: 100C
- Flash Point: >338C
- Auto flammability: N/A
- Specific Gravity: 4000 PCM+
- Solubility in water: Soluble
- Solubility in solvent: Soluble
- Ecological Information: Biodegradable

VARIETIES AND USE

There are two varieties of Argan Oil which differ only for the kernel roasting and for its use:
• The cooking oil, used to cook, is rich and strong in taste and darker;
• The cosmetic oil, lighter, is applied for several skin grasp and hair treatments;

COOKING ARGAN OIL

It is a product which has some characteristics similar to the olive oil, from the nutritional point of view; it can be used as dressing in a Mediterranean diet helping to keep a tight rein on LDL cholesterol levels. Its properties are enriched by high amounts of vitamins, which gives to the product an antioxidant power, very useful for the prevention of cell ageing.

COSMETIC ARGAN OIL

Thanks to its remarkable emollient properties the Argan Oil is in a great demand, because it can give to the skin more suppleness and strength on the resistance from external agents ( pollutants, the sun, smog, the wind) in addition to a greater softness and brightness of the skin, just using it in small amounts ( a few drops of the product diluted in water are enough).
For these reasons, even for its antioxidant properties, the Argan Oil is one of the most used for the skin rejuvenation and to reactivate vital functions on the cells, so as to prevent and reduce the onset of the lines, improving the muscle tone of the face, acting also as a soothing agent against skin irritation, without greasing or seeming oily.
Its properties were known since ancient times, but the Argan Oil has been discovered only in recent years by the West, causing a worldwide sharp expansion and marketing of the product.

IBS IMPORTS REAL UNADALTERED BIOLOGICAL USDA-ECOCERT CERTIFIED ARGAN OIL from Morocco, DIRECTLY from THE GROWER at an highly COMPETITIVE PRICE

FOR FURTHER INFORMATION ABOUT COOKING AND COSMETIC ARGAN OIL or an ESTIMATE PLEASE CONTACT US BY E-MAIL VIA THE LINK BELOW

Introduction and Information about Saffron

The Crocus Sativus bulb, best known as “Saffron”, is part of the Iridaceae family, and it is mainly grown in Asia Minor and in different areas of the Mediterranean basin according to specific technical practices, monitored by inspection bodies, preserving the quality of the soil for a guaranteed result.

From the stigma of the flowers the spice, known as “saffron”, is extracted, and used mainly for cooking and medicinal preparations. The word saffron comes from the latin term safranum, which comes in turn from the Arabic term zaʻfarān (زعفران) (from aṣfar (أَصْفَر), which means “yellow”.

Nowadays, the main producing country of Saffron is Iran, Spain, Morocco and for lower amounts Italy ( the most important farmings are in the Marches, in Abruzzi, in Sardinia and also in Tuscany and Umbria), and in some emergent countries.

Botanic Profile

From the botanic point of view, the saffron bulb is part of the Crocus genus in the Iridaceae family, which includes 80 different breeds. The bulb is a tuber 5 cm across which contains about 20 different buds that produce the organs of the bulb; generally, only the 3 main buds give birth to flowers and leaves , the smaller ones will give birth to minor bulbs.

During the vegetative development, the main buds of the bulb give rise to the so-called shoots, about 2 or 3 for each bulb, one for each bud. The shoots enrolled in a white hard protective cuticle , will allow to the bulb to hole the crust of the soil, emerging from the soil itself.

Once the shoot has come out of the soil, given that it contains the flowers and the leaves , already developed, it opens allowing the extension of the leaves and the full opening of the flower. The saffron flower is composed of 6 deep violet petals, and it is by consequence a perigonium, whose male part consist of 3 yellow anthers where the pollen rests; the female part consist of an ovary, that is a style and deep red stigma.

Behind the bulb, the ovary give birth to the yellow style which passing trough the shoot down to the basis of the flower, divides into 3 long stigma . The leaves are tight and lengthened, of 30/35 cm of length, they are less than 5 cm across.

Chemistry

The Crocus sativus spice, that is the saffron, includes more than 150 volatile aromatic substances, very rich in carotenoids, Zeaxanthin, Lycopene, alfa and beta carotenoids. The crocins and in particular the α-crocin gives to the spice the colour, through a chemical reaction called esterification between the β-D gentiobiose and the crocetin; the safranal gives to the spice the aroma and has antioxidant properties, while the picrocrocin gives the taste.

Saffron spice’s qualities and evaluation criteria

The saffron is one of the worldwide most expensive spices thanks to its various and different qualities.
Given that the species of saffron and the quality of the spice are strictly correlated with the price, it is quite important to recognise them. Depending on the type of bulb, its place of origin, that is the area in which it is produced, the type of processing ( drying with an electric oven) and its storage ( dampness degree of the rooms) you can obtain different varieties of saffron.

According to the International classification the parameters used to to evaluate the saffron are:

 The colouring power of the threads (stigmas) of the saffron, expressed in Coupé;

 The aroma of the Saffron due to the Safranol and to the acidulous degree connected to the crocins.

It is recommended to avoid saffron powder because it’s more liable to adulteration with colouring powders.

The saffron varieties provided by MBS

Maroc Business Strategies can provide directly from the producer:

 IRANIAN : High-quality Iranian saffron in threads;

 MOROCCAN: BIO Moroccan saffron, bio-certified, with laboratory testing; it is nowadays the best variety of saffron on the market.

MBS is engaged with its partners in the negotiation of the price with the producers, in the export of saffron from Iranian and Moroccan areas, and also in the import in the EU or Extra-Eu territory, delivering the product to the firm interested in the purchase, using the terms of surrender Incoterms and the payment terms agreed.

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