01889naa a2200313 a 450000100080000000500110000800800410001902200130006002400300007310000160010324500520011926000090017150000580018052010420023865000230128065000100130365000170131365000120133065300140134265300120135665300110136865300130137965300090139265300270140170000140142870000180144270000170146077300980147710228662021-03-11       2017    bl uuuu     u00u1 u    #d  a216060567 a10.2527/af.2017.04502DOI1 aLUZARDO, S.  aWhat is meat in Uruguay?h[electronic resource]  c2017  aArticle history: Published online September 21, 2017.  aThe Uruguayan National Meat Institute (INAC) defined meat as: ?edible portion of animals declared fit for human feeding by veterinary inspection and comprising the tissue muscles and soft tissues surrounding the skeleton after slaughter operation is completed? (INAC, 2002). This definition is applied along the meat industry and also by the human health institutions (Ministry of Public Health and Human Health and Nutrition Departments of the University of the Republic).  Beyond this concept, for Uruguay as an export country, meat means confidence in terms of food safety, animal welfare, and environmentally friendly production systems. From the plate to the farm, Uruguay joins research, technologies, and production systems to guarantee consumers traceability, safety, nutritive value, and quality of its products. Feeding animals with pastures and avoiding by law the inclusion of hormones, antibiotics, or animal by-product feedstuffs generates an advantage for Uruguay, putting it in front of the new trends in consumer demand.  aBOVINOS PARA CARNE  aCARNE  aCONSUMIDORES  aURUGUAY  aCONSUMERS  aFEEDING  aHEALTH  aIDENTITY  aMEAT  aSOCIO-CULTURAL ASPECTS1 aBRITO, G.1 aDEL CAMPO, M.1 aMONTOSSI, F.  tAnimal Frontiers, 2017gv. 7, no. 4, 76-78. OPEN ACCESS. https://doi.org/10.2527/af.2017.0450