Fecha/hora: 11/05/2024 08:15:16

Biblioteca(s): 	INIA Tacuarembó.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	31/08/2017	
Autoria: 	SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F.	
Afiliación: 	ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEOFFREY NUTE; CARLOS SAÑUDO; MARÍA FONT I FURNOLS; LUIS GUERRERO; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.	
Título: 	Sensory evaluation of beef meat produced under different production systems of Uruguay.	
Año de publicación: 	2005	
Fuente/Imprenta: 	In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.	
Idioma: 	Inglés	
Contenido: 	The world-wide marketing for beef meat is very complex, mainly due to the presence of certain animal diseases, production costs and sale prices.
Within the global consumption of meat, the competition between animal species, different cooking and eating habits in each country impose limits for the growth of a
determined sector. In Europe, there is a possibility for increasing beef meat market, since European countries stay with annual beef meat consumptions quite low (18.9 kg per capita) (Simpson, 2004). The beef meat sector in Europe, mainly intensive orientated systems, has faced, in the last years, so many problems originated by the increasing constrain linked with the concept that red meat is a food product of low quality, no tender and potentially dangerous for human health. The excellent image given by consumers to those products which are coming from extensive production systems could benefit countries like Uruguay. The scientific and technical information are basic and necessary platforms to promote and to valorize red meat products at world-wide level. Uruguayan exports of beef meat products towards to the international market can be limited if this country does not face key strategies for generating information in this especial area.	
Palabras-Clave: 	BEEF MEAT QUALITY; PRODUCTION SYSTEMS; SENSORIAL EVALUATION.	
Thesagro: 	CALIDAD DE CARNE.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/6814/1/2005-ICOMST-MONTOSSI.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (23754-1) - INI - PC - DD -  -  -  - DIS