A contribution of beef to human health: a review of the role of the animal production systems

PIGHÍN, DARÍO GABRIEL; PAZOS, A.A.; CHAMORRO, V.C.; PASCHETTA, M.F.; CUNZOLO, S.A.; GODOY, M.F.; MESSINA, V.; PORDOMINGO, A.J.; GRIGIONI, G.

The Scientific World Journal

Scientific World Ltd.

Año: 2016 vol. 2016

2356-6140

Meat and meat products constitute important source of protein, fat and several functional compounds. Despite beef consumption may implicate possible negative impacts to human health; its consumption can also contribute to human health. Quality traits of beef, 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 a sustainable way. In this context, Argentina´s actions are aimed at maximising its beneficial effects and minimising its negative impact on human health, in a way of contributing to global food security.