Resumo

TEIRA, Gustavo; PERLO, Flavia; BONATO, Patricia  e  TISOCCO, Osvaldo. Beef quality: Nutritive and organoleptic aspects related to feeding systems and technological procedures. Cienc. docencia tecnol. [online]. 2006, n.33, pp.173-193. ISSN 1851-1716.

Extensive feeding systems produce beef with physical, chemical and nutritive characteristics that show greater differentiation than those obtained by intensive feeding system with a longer confinement finishing period. Highly energetic grainbased diets become particularly interesting in such aspects as fat colour, tenderness, lipidic insaturation and growth rate. However, potential problems like organoleptic alterations, reduction of shelf life, lower concentration of conjugated linoleic acid and a higher relation of fatty acids n6/n3 should also be taken into consideration. In addition, none or inadequate application of technological procedures by the meat industry can lead to the deterioration and increase in variability of those attributes most valued in the market. Information concerning the type of beef being purchased as well as the ways of preparation should be available in order to guarantee consumer satisfaction.

Palavras-chave : Beef quality; Feeding system; Composition; Technological procedures.

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