| Autor: |
Rubio Lozano MS; Meat Science Laboratory, Centro de Enseñanza Práctica e Investigación en Producción y Salud Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486, San Miguel Topilejo, Mexico D.F. 14500, Mexico., Ngapo TM; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Boulevard Casavant Ouest, Saint Hyacinthe, QC J2S 8E3, Canada., Huerta-Leidenz N; Department of Animal & Food Sciences, Texas Tech University, Lubbock, TX 79409-2141, USA. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2021 May 09; Vol. 10 (5). Date of Electronic Publication: 2021 May 09. |
| DOI: |
10.3390/foods10051025 |
| Abstrakt: |
Cattle production in tropical regions has been estimated to account for just over half of cattle worldwide, yet it has not been demonstrated that sufficient similarities in the cattle exist to describe tropical cattle and, even less so, to characterize the meat from these animals. The aim of this review is to investigate the quality and nutrient composition of meat from cattle raised in the Tropics to determine if there is an axiomatic basis that would allow the definition of a concept of "tropical beef". Tropical beef is the meat obtained from cattle raised in tropical environments, the population of which remains largely uncharacterized. Production systems in the Tropics are highly diverse but converge on the use of indigenous and Bos indicus breeds or Bos indicus -influenced crossbreeds under pasture feeding regimes. While some systems allow cattle to be slaughtered at ≤2 years of age, most often animals are ≥3 years. These production systems generally produce lean, low-yielding carcasses and tough (>46 N), lean (≤3.6% intramuscular fat) meat with a macronutrient composition otherwise similar to beef from animals raised elsewhere (72-74% moisture and 20-24% protein). Fatty acid profiles depend on the breed and production systems, while mineral content is influenced by the environment. Although lean and tough, tropical beef is highly acceptable to the consumers it serves, is culturally and traditionally relevant and, in many countries, contributes to food security. Consolidating the findings from animal and meat science studies in the Tropics has allowed the demonstration of an axiomatic basis defining "tropical beef" as a concept. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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