Important information about the Brazilian agribusiness, population and economy are presented in this paper, as well as details of beef production, market, industry and production system, to inform people involved in meat ...

This work evaluated the beef quality parameters of 108 bulls randomly administered to three treatments during rearing in pastures and two treatments during fatting in feedlots, including mineral and rumen-protected lipids. ...

This study aimed to evaluate the beef salience, relevance, and determinance for consumers in Dracena – São Paulo State (Brazil), through two measurement methods. The salience was determined by Free Elicitation Method (FEM), ...

Jerked beef is officially defined as salted, cured and dried beef. Water activity (Aw), moisture, ash and residual nitrite are the physicochemical parameters that define this product identity and quality standards. In this ...

Jerked beef is officially defined as salted, cured and dried beef. Water activity (Aw), moisture, ash and residual nitrite are the physicochemical parameters that define this product identity and quality standards. In this ...

This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen ...

The two main features of beef from the Argentine Pampas are its quality and geographical origin. In addition to the normal aspects of meat quality detected by sensory panels or measured by scientific instruments, the quality ...