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Biblioteca(s): 	INIA Tacuarembó.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	Internacional - --	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	24/09/2019	
Autoria: 	WICKS, J.; BELINE, M.; GOMEZ, J.F.M.; LUZARDO, S.; SILVA, S.L.; GERRARD, D.	
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.	
Título: 	Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle.	
Año de publicación: 	2019	
Fuente/Imprenta: 	Agriculture, v. 9, no. 9, 2019.	
DOI: 	10.3390/agriculture9090195	
Idioma: 	Inglés	
Notas: 	OPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019.	
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.	
Palabras-Clave: 	ANIMALS; BEEF; COLOR; GROWTH; MEAT QUALITY; MUSCLE; TENDERNESS.	
Categoría del tema: 	L01 Ganadería	
URL: 	http://www.ainfo.inia.uy/digital/bitstream/item/13328/1/Luzardo-2019.pdf	
Registro original: 	INIA Tacuarembó (TBO)	
Ejemplares: 	TBO - (16091-1) - PXI - AP - DD -  -  -  - DIS