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Nutritional and eating quality of Argentinean beef: A review

Schor, Alejandro et al · Elsevier · 2008

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Author / responsible party
Schor, Alejandro et al
Publisher
Elsevier
Year
2008
ISSN
0309-1740
ISSN
0309-1740
Language
English

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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

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APA 7

Schor, A. E. A. (2008). Nutritional and eating quality of Argentinean beef: A review. http://hdl.handle.net/11336/160439

MLA

Schor, Alejandro et al. "Nutritional and eating quality of Argentinean beef: A review." 2008. http://hdl.handle.net/11336/160439.

Chicago

Schor, Alejandro et al. 2008. "Nutritional and eating quality of Argentinean beef: A review.". http://hdl.handle.net/11336/160439.

Harvard

Schor, A. E. A. 2008, Nutritional and eating quality of Argentinean beef: A review, Elsevier, available at: http://hdl.handle.net/11336/160439 [Accessed 5 Aug. 2026].

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Title
Nutritional and eating quality of Argentinean beef: A review
Author / contributors
Schor, Alejandro et al
Publisher
Elsevier
Publication year
2008
ISSN
0309-1740
ISSN
0309-1740
Language
English

Subjects

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ARGENTINA; BEEF; CLA; QUALITY ATTRIBUTES; REVIEW; https://purl.org/becyt/ford/2.11; https://purl.org/becyt/ford/2
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