Nutritional and eating quality of Argentinean beef: A review

This review deals with distinctive aspects of quality of Argentinean beef in terms of tenderness, flavour, colour, juiciness, taste, acceptability, lipid content and composition and its resultant nutraceutical characteristics. Differences are due to beef production systems based on temperate or tropical grasslands aimed at shortening the fattening phase as far as possible, with limited or null use of concentrates. However, the effect of limited supplemental feeding is also discussed as well as the responses arising from the use of beef cattle genotypes, including British, Continental, Dairy, Zebu breeds and their crosses, adapted to the various environments and systems found in the country. Fil: Schor, Alejandro. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; Argentina Fil: Cossu, María E.. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Animal; Argentina