Revisão bibliográfica: efeito dos alimentos e de outros fatores sobre a qualidade da carne de ruminantes
type: CreativeWork
description: The objective of this study is to discuss the most relevant physicochemical factors that affect the quality of ruminant beefand the importance of grazing on thebeef quality. The beef industry has been forced to improve the quality of their productsdue to the growing, higher demands of the final consumersthat desire forhigh quality beef. The main food characteristics that consumers use to evaluate meat are color and odor, which are directly related to the shelf-life of the beef. Thus, an adequate and efficient management is essentialthat these characteristics meet the demands of the consumers. Other important parameter are the selection of the cattle breed, feeding, the production system, gender, and both age and weight of slaughtering, all of which directly and indirectly influence the final quality of the product. Therefore, understanding strategies, the physical characteristics of the meat and the factors that alter it is important to adequately manage and manipulate the food, consequently improvingthe quality of ruminant meat.
abstract: The objective of this study is to discuss the most relevant physicochemical factors that affect the quality of ruminant beefand the importance of grazing on thebeef quality. The beef industry has been forced to improve the quality of their productsdue to the growing, higher demands of the final consumersthat desire forhigh quality beef. The main food characteristics that consumers use to evaluate meat are color and odor, which are directly related to the shelf-life of the beef. Thus, an adequate and efficient management is essentialthat these characteristics meet the demands of the consumers. Other important parameter are the selection of the cattle breed, feeding, the production system, gender, and both age and weight of slaughtering, all of which directly and indirectly influence the final quality of the product. Therefore, understanding strategies, the physical characteristics of the meat and the factors that alter it is important to adequately manage and manipulate the food, consequently improvingthe quality of ruminant meat.
author: Santos, Ruan Michel Batista dos
language: por
keywords: Carne de ruminantes - Qualidade, Carne - Alimentação animal, Carne - Efeito dos alimentos
date published: 2016-06-15
date modified: 2026-07-24T01:18:15Z
provider: Brazil UFPB
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidade Federal da Paraíba