کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451589 | 1109687 | 2008 | 15 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nutritional and eating quality of Argentinean beef: A review
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
This review deals with distinctive aspects of quality of Argentinean beef in terms of tenderness, flavour, colour, juiciness, taste, acceptability, lipid content and composition and its resultant nutraceutical characteristics. Differences are due to beef production systems based on temperate or tropical grasslands aimed at shortening the fattening phase as far as possible, with limited or null use of concentrates. However, the effect of limited supplemental feeding is also discussed as well as the responses arising from the use of beef cattle genotypes, including British, Continental, Dairy, Zebu breeds and their crosses, adapted to the various environments and systems found in the country.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 79, Issue 3, July 2008, Pages 408–422
Journal: Meat Science - Volume 79, Issue 3, July 2008, Pages 408–422
نویسندگان
Alejandro Schor, María E. Cossu, Alejandra Picallo, Jorge Martínez Ferrer, Juan J. Grigera Naón, Darío Colombatto,