INVESTIGADORES
GRIGIONI Gabriela Maria
artículos
Título:
What is meat in Argentina?
Autor/es:
PAVAN, ENRIQUE; GRIGIONI, GABRIELA M.; AGUIRRE, PATRICIA; LEAL, MARCELA
Revista:
Animal Frontiers
Editorial:
American Meat Association
Referencias:
Año: 2017 vol. 7 p. 44 - 47
ISSN:
2160-6056
Resumen:
Implications? Due to its strong cultural signi cance, the term ?meat? in Argentina has been historically associated with beef, despite its wider de nition in the Argentine Food Code.? Only by the end of the last century did other meats (poultry and pork) start gaining participation in the Argentinean diet as a result of economic and health-related issues.? Meat, in general, is recognized as an important source of high- value proteins by consumers and professionals but not as an important source of minerals and vitamins.
