title: Nutritional and eating quality of Argentinean beef: A review.
abstract: 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.
authors: Departamento de Producción Animal, Facultad de Agronomía, Universidad de Buenos Aires, Argentina, Av. San Martín 4453, C1417DSE Ciudad de Buenos Aires, Argentina.
authors: Alejandro
authors: A
authors: Schor
authors: María E
authors: ME
authors: Cossu
authors: Alejandra
authors: A
authors: Picallo
authors: Jorge Martínez
authors: JM
authors: Ferrer
authors: Juan J Grigera
authors: JJ
authors: Naón
authors: Darío
authors: D
authors: Colombatto