Aspectos que influenciam a maciez da carne de bovinos: Revisão

Consumers are becoming increasingly demanding for meat quality due to the increased of the per capita income. However, the Brazilian meat pattern has a lot of problems on this circumstances. So, this review approaches the main differences of carcass and cattle meat in different finishing systems. Os...

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Bibliographic Details
Published in:	PUBVET Vol. 10; no. 10
Main Authors:	Horst, Egon, Neumann, Mikael, Leão, Guilherme Fernando Mattos, Mareze, Juliana, Mareze, Marcelle, Dochwat, André, Ueno, Robson Kyoshi
Format:	Journal Article
Language:	Portuguese
Published:	28-09-2016
Online Access:	Get full text
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Summary:	Consumers are becoming increasingly demanding for meat quality due to the increased of the per capita income. However, the Brazilian meat pattern has a lot of problems on this circumstances. So, this review approaches the main differences of carcass and cattle meat in different finishing systems. Os consumidores estão cada vez mais exigentes em relação a qualidade da carne consumida em virtude do aumento da renda per capita. Todavia, o padrão cárneo brasileiro possui diversos entraves sob tal ótica. Desta forma, esta revisão de literatura visa abordar as principais diferenças da carcaça e da carne de bovinos sob diferentes sistemas de terminação.
ISSN:	1982-1263 1982-1263
DOI:	10.22256/pubvet.v10n10.779-784