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| Registros recuperados : 30 | |
| 1. |  | PUIGNAU, J.P. (Ed.). Avances en siembra directa Montevideo (Uruguay): IICA-PROCISUR, 1995. 208 p. Diálogo / IICA-PROCISUR; 44 Contiene: Trabajos presentados al Seminario Internacional sobre Avances en Siembra Directa : 1995 agosto 8-10 : Asunción, Paraguay| Biblioteca(s): INIA Tacuarembó. |
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| 6. | | PUIGNAU, J.P., ED. Evaluación y elección de biotipos de acuerdo a los sistemas de producción. Montevideo (Uruguay): IICA/PROCISUR, 1993 368 p. (Dialogo IICA-PROCISUR; 35) Contiene : trabajos presentados en Reunión sobre biotipos de ganado bovino de carne en función de los sistemas de producción, 1988 Ago 22-26 : Balcarce y Reunión sobre evaluación de distintos biotipos con énfasis en ganado Cebú y sus...| Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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| 13. | | PUIGNAU, J.P. (Ed.). Mejoramiento de arroz Reunión sobre mejoramiento de arroz en el Cono Sur : 1989 jul. 17-21 : Goiania, GO, Brasil. Montevideo (Uruguay): IICA/PROCISUR, 1991. 150 p. (Diálogo / IICA-PROCISUR; 33)| Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
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| 14. | | Puignau, J.P., ed. Mejoramiento genético de girasol Montevideo (Uruguay): IICA-PROCISUR, 1994. 148 p. Diálogo / IICA-PROCISUR; 41 "Contiene : Trabajos presentados en Reunión Técnica de Mejoramiento Genético de Girasol (2 : 1989 Feb 14-16 :Colonia) ; Reunión Técnica de Mejoramiento de Girasol (3 : 1989 Jun 6-8 : Buenos Aires) ; Reunión Técnica de Mejoramiento de...| Biblioteca(s): INIA Salto Grande; INIA Tacuarembó. |
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| 19. | | PUIGNAU, J.P. (Ed.). Producción de soja. Montevideo (Uruguay): IICA/PROCISUR, 1992. 261 p. Dialogo / IICA-PROCISUR; 34 "Contiene : Trabajos presentados en los cursos sobre Producción de Soja, 1988 ago 1-8 : Santa Cruz ; CRIA/DIA, 1989 set 1 : Encarnación, Paraguay ; EEA Marcos Juarez/INTA, Cordoba, 1990 ago 21-31"| Biblioteca(s): INIA Tacuarembó. |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
24/09/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
WICKS, J.; BELINE, M.; GOMEZ, J.F.M.; LUZARDO, S.; SILVA, S.L.; GERRARD, D. |
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Afiliación : |
JORDAN WICKS, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA.; MARIANE BELINE; JUAN FERNANDO MORALES GOMEZ, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SAULO LUZ SILVA, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; DAVID GERRARD, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA. |
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Título : |
Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle. |
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Fecha de publicación : |
2019 |
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Fuente / Imprenta : |
Agriculture, v. 9, no. 9, 2019. |
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DOI : |
10.3390/agriculture9090195 |
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Idioma : |
Inglés |
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Notas : |
OPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019. |
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Contenido : |
Abstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry. MenosAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal g... Presentar Todo |
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Palabras claves : |
ANIMALS; BEEF; COLOR; GROWTH; MEAT QUALITY; MUSCLE; TENDERNESS. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/13328/1/Luzardo-2019.pdf
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Marc : |
LEADER 02529naa a2200289 a 4500
001 1016091
005 2019-09-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.3390/agriculture9090195$2DOI
100 1 $aWICKS, J.
245 $aMuscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle.$h[electronic resource]
260 $c2019
500 $aOPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019.
520 $aAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover, this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry.
653 $aANIMALS
653 $aBEEF
653 $aCOLOR
653 $aGROWTH
653 $aMEAT QUALITY
653 $aMUSCLE
653 $aTENDERNESS
700 1 $aBELINE, M.
700 1 $aGOMEZ, J.F.M.
700 1 $aLUZARDO, S.
700 1 $aSILVA, S.L.
700 1 $aGERRARD, D.
773 $tAgriculture$gv. 9, no. 9, 2019.
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