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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| Published in: | PUBVET Vol. 10; no. 10 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | Portuguese |
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28-09-2016
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Mareze, Marcelle Ueno, Robson Kyoshi Dochwat, André Horst, Egon Neumann, Mikael Mareze, Juliana Leão, Guilherme Fernando Mattos |
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| Snippet | 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... |
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