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Technical Meeting of results of the project: Assessing and promoting quality of Uruguayan beef and other food products based on quality standards of the European Union and according to different production systems in Uruguay


Technical Meeting of results of the project: Assessing and promoting quality of Uruguayan beef and other food products based on quality standards of the European Union and according to different production systems in Uruguay
Technical Meeting of results of the project: Assessing and promoting quality of Uruguayan beef and other food products based on quality standards of the European Union and according to different production systems in Uruguay

C. Sañudo (coordinacion)

Affiliation: Producción Animal. Facultad de Veterinaria. Universidad de Zaragoza. España

Biography: Not available

F. Montossi (coordinacion)

Affiliation: INIA-Tacuarembó, Uruguay

Biography: Not available

Cerrar

Coordination: C. Sañudo; F. Montossi

About the authors 

Publication year: 2006

Language: Spanish

Subjects: Animal, Food Science and Technology

Collection: No Collection

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Review:

This Meeting was held in Spain to disclose the results of the project "Assessing and promoting quality of Uruguayan beef and other food products based on quality standards of the European Union and according to different production systems in Uruguay" developed as bilateral cooperation between Uruguay and INIA-Spain. The purpose of this project was to compare the quality and acceptance of Uruguayan sheep (Corriedale) and cattle (Hereford) meat produced by different production systems extended with meat from different European countries (Spain, Germany and the UK) under the traditional rearing systems of each country. The study has determined the major organoleptic characteristics of each type of meat by a trained panel; consumers have also been studied in order to meet each country's acceptance of Uruguayan beef compared to country-specific meats; and finally we have studied the quality of meat by analysis of fatty acid composition and vitamin E, by the importance that both components have, first, on the nutritional and organoleptic quality of fats for the consumer, and second on the preservation of the meat.

More information

Physical Description : 20,8 x 29,4 cm

Publication: Madrid : Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2006

Reference INIA: LFC018

Other data of interest: NIPO: 655-06-003-9
- INIA. Servicio de Publicaciones. Ctra Coruña km 7,5. 28040 MADRID. Contact: distri@inia.es. Tel: (34) 91-3471493.

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This book was added to our online catalog on Wednesday 28 November, 2012.