Fecha/hora: 01/06/2024 06:47:08

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	22/10/2014	
Fecha de la última actualización: 	09/10/2019	
Autoria: 	REALINI, C.E.; FONT I FURNOLS, M; GUERRERO, L.; MONTOSSI, F.; CAMPO, M.M.; SAÑUDO, C.; NUTE, G.R.; ALVAREZ, I.; CAÑEQUE, V.; BRITO, G.; OLIVER, M.A.	
Afiliación: 	FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; GUSTAVO WALTER BRITO DIAZ, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay.	
Título: 	Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market.	
Año de publicación: 	2009	
Fuente/Imprenta: 	Meat Science, 2009, v. 81, p. 499-506	
DOI: 	10.1016/j.meatsci.2008.10.005	
Idioma: 	Inglés	
Notas: 	Article history: Received 8 April 2008  // Received in revised form 24 September 2008 // Accepted 5 October 2008.	
Contenido: 	Eighty Hereford steers were used to evaluate the effect of finishing diet [A: pasture, B: pasture plus concentrate (0.6% live weight), C: pasture plus concentrate (1.2% live weight), D: concentrate] on consumer acceptability of Uruguayan beef in France (FR), United Kingdom (UK), Spain (ES) and Germany (DE). Consumers (200 per country) evaluated overall, tenderness and flavour acceptability of beef (8 point scale: 1 ‘dislike extremely’, 8 ‘like extremely’). FR and UK rated lower acceptability scores for beef from D compared with A, B, and C. ES showed similar results for tenderness, but flavour scores did not differ between A and D. German consumers preferred beef from B and C. Overall, low levels of supplementation on pasture produced beef with the highest consumer acceptability followed by beef from pasture-fed animals. Feeding cattle with concentrate only may not be necessary to satisfy the EU market resulting in more profitable production systems for Uruguayan producers.	
Palabras-Clave: 	BEEF; CONCENTRATE; CONSUMER; PASTURE.	
Thesagro: 	CARNE; PASTURAS.	
Categoría del tema: 	A50 Investigación agraria	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (100234-1) - PXI - AP - PP - PP/Meat Science/2009 -  -  - DIS