02101nam a2200265 a 450000100080000000500110000800800410001910000180006024501370007826001460021552012820036165000240164365000100166765000120167765300120168965300150170165300120171670000140172870000150174270000140175770000140177170000140178570000200179970000160181910556212017-04-17       2016    bl uuuu     u01u1 u    #d1 aDEL CAMPO, M.  aUruguayan National Beef Quality Audit-2013bA Survey of beef industry related to quality and value of cattle.h[electronic resource]  aIn: International Congress of Meat Science and Technology, Meat for Global Sustainability, 62., 14-19th August 2016, Bangkok, Thailand.c2016  aThe Uruguayan Beef Quality Audit evaluates the industry efforts to improve beef quality every 5 years. The third was held between April and December 2013 in 10 packing plants, assesing breed-type, brands, horn and mud/manure, bruises, offal and carcass condemnation and carcass quality. Breed-types were mainly Hereford [39.4%), British crosses (17.8%) and Aberdeen Angus (25.6%). Most cattle had no mud/manure on their hides (87.1%). Only 70.9% of the cattle had horns but 71% of carcasses were bruised, and Type 2 doubled the incidence registered in 2007 (28 vs 14%). Sex-classes were: steer (61%), heifer (6%) and cow (33%). Considering only steers, permanent incisor number distribution were zero: 2.7%, two: 15.5%), four: 21.4% and more than four: 60.4%. Hot carcass weight was 255 kg in average and fat thickness 0.93 cm. Dark-cutters were 9% showing a slight improvement (11% in 2007). Overall maturities were mainly A (45.8%) and B (29.9%). Marbling score was mainly Slight (49%) and most of the steers were in Standard (34.7%) and Select (23.3%) USDA quality grade. This information helps the Uruguayan beef industry to assesses progress on different production issues that affect beef consumer demands, to promote and priorize future training and research activities.  aCALIDAD DE LA CARNE  aCARNE  aURUGUAY  aCARCASS  aMEAT GRADE  aSURVEYS1 aBRITO, G.1 aCORREA, D.1 aBORCA, A.1 aTOYOS, G.1 aALBIN, F.1 aSAN JULIÁN, R.1 aROBAINA, R.