An overview on production, consumer perspectives and quality assurance schemes of beef in Mexico.

Autor: Parra-Bracamonte GM; Instituto Politécnico Nacional, Centro de Biotecnología Genómica, Reynosa, Tamaulipas, Mexico. Electronic address: gparra@ipn.mx., Lopez-Villalobos N; School of Agriculture & Environment, Massey University, Palmerston North, New Zealand; Centro Universitario UAEM Temascaltepec, Universidad Autonoma del Estado de México, Temascaltepec, Estado de México, Mexico., Morris ST; School of Agriculture & Environment, Massey University, Palmerston North, New Zealand., Vázquez-Armijo JF; Centro Universitario UAEM Temascaltepec, Universidad Autonoma del Estado de México, Temascaltepec, Estado de México, Mexico.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2020 Dec; Vol. 170, pp. 108239. Date of Electronic Publication: 2020 Jul 09.
DOI: 10.1016/j.meatsci.2020.108239
Abstrakt: Mexico has a large beef production industry that has grown significantly in the last decade. The export market has increased, however, domestic beef consumption has declined. A knowledge of the factors affecting consumer perceptions and acceptance of beef might highlight critical points that could improve the whole industry, and lead to an increase of export and domestic consumption. The present paper is aimed to provide an overview on the dynamics of Mexican beef production systems, the current perceptions of the Mexican consumer for beef, and the current available beef quality assurance schemes, based on published and official information.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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