INVESTIGADORES
GRIGIONI Gabriela Maria
artículos
Título:
A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems
Autor/es:
PIGHIN, D; PAZOS, A; CHAMORRO V; PASCHETTA, F.; CUNZOLO, S; GODOY, M.F.; MESSINA V; PORDOMINGO A.J; GRIGIONI G
Revista:
SCIENTIFIC WORLD JOURNAL, THE
Editorial:
THESCIENTIFICWORLD LTD
Referencias:
Lugar: New York; Año: 2016 vol. 2016 p. 1 - 10
ISSN:
1537-744X
Resumen:
Meat andmeat products constitute important source of protein, fat, and several functional compounds.Although beef consumptionmay implicate possible negative impacts on human health, its consumption can also contribute to human health. Quality traits ofbeef, as well as its nutritional properties, depend on animal genetics, feeding, livestock practices, and post mortem procedures.Available data show that emerging beef production systems are able to improve both, quality and nutritional traits of beef in asustainable way. In this context, Argentina?s actions are aimed at maximising beef beneficial effects and minimising its negativeimpact on human health, in a way of contributing to global food security.
