Meat colour is one of the primary factors affecting the acceptability of retail meat cuts.
Therefore, displaying the natural bright-red colour of meat is a major goal of the meat …

The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture,
flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study …

Simple Summary In Uruguay and some other countries in the region, where pasture grazing
has always been predominant in beef production, steers are now increasingly fed grains to …

The effects of finishing diet (pasture or grain) and meat preservation method on beef's
physicochemical, micro-biological, and sensory attributes were evaluated. The preservation …

Beef meat production in Uruguay is based on pasture or concentrate feeding systems,
leading to differences in meat quality. The objective of this study was to compare the …

A cadeia mundial de carne bovina está direcionada a atender demandas do mercado
consumidor, que se torna cada vez mais informado e exigente quanto à qualidade da carne …