CONSUMO DE CARNE BOVINA NO BRASIL

Abstract

Brazil has the largest cattle herd in the world, which makes our consumption and export index of high value. There are some factors to obtain quality beef, taking into account from the genetic improvement to the commercialization of the products. In these processes there are good production practices that make the final product reach the consumer's table. Beef contains several sources of nutrients, with protein being the most important. We cannot leave aside fat either, as it is very important for our development. And within these fats we can mention the marbling fat, which is the visible intramuscular fat that accumulates within the muscle and between the muscle fiber bundles, and the covering fat (subcutaneous), in the carcass, serves as a protective layer that prevents “burning” during freezing, and associated with intramuscular fat (marbling) prevents the sudden drop in temperature, preventing “cold shortening”. The types of cuts totally influence the amount of fat and also the quality of the type of dish that is prepared. Barbecue cuts, roasts, everyday. The organoleptic characteristics are part of the requirements to obtain quality bovine meat, and even so, the intrinsic factors that are the decisive particularities when purchasing the meat.