Please use this identifier to cite or link to this item: https://repositorio.ifgoiano.edu.br/handle/prefix/2506
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dc.contributor.advisor1Gomide, Ana Paula-
dc.contributor.advisor1Latteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4496518Z6&tokenCaptchar=03AGdBq24blmVMA75yeiiNK0INMO7iZTVsaDmOQwY1QmTYqj1cal38_uWN9U-6YGX0fSvMiwLceWe-HgOh-90OBLuKDwuYygnJixDFO4pCyuX2LFqKo_eTZ2GtSpUYl88hVAklDR-MnnLvRQxC2_Mat73wI_989xhkI_19veonx8HSXhUNYT7BBnScK4qm4AnGEP--jnvaYaQ7OXYPTNQRUp6wixkwBraBcEpK8m_lrOoC_sQ2mPfTSDN2lMUJd3b23TTF4W_gLbq33lw1bIoZ31UOCfZpZRjd7-CapUIP1MWXDivdkK7qxOXyYo5ZCxGTNMlfbopEVu8btnDGmzNFQnHDWS7VXnWxeGNkko77YGwvvh3WB0atvyzo_zxeH5LMlIvsnDJ_N_K6U1K5FpmMviiXhK4olojwKh3kXiiO0GanR2dVMzPO_FpIRLW4vd5ftrlPm6kfbSO7ypzKAqRxYJW7PHID7gSdygpt_BR
dc.creatorCabral, Jéssica Viana-
dc.creator.Latteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K9738287P0&tokenCaptchar=03AGdBq276RrjHXm8DE8we2s5S8gFR5IuIKITZL9uhjWc7xoaZJlhv2jlDzQHho7rtPJV-wZXodgr9FjhN7xUrL8x5krTTMIZJvyFQdu7Xtmnulp05fHotrkjlDMSkTkK0ir7HVh-rwN-WFylgXte4pWEfMCTs8dw9iW8pgSeAYw9G7PvGQ1WQ2VDdd1YgFq9lNCIKXEppG59udYj-6nc-XZbfcogZ6__4zDyQ8yZkP3PMdn9wQ6gVqNxGV34-Q8zh5FlKVaKxb_PSGyZndBuD2eD9QfDwnffdxARIblGuCAuy04qDOMCcLq3i_RRDZ9Suf4iQcshl0UPstLsk6jFIeji0F8v36M1qE_AiOrsjXFJ-7Yl0STo4d5iHro0t4-eDoFt8RZRbLjnpWlI_0btX-xNytU10JfiDs6sKllMHhSIUoKVmyI9of8cOjSUOZvXgcN6ZZsZKod3npFdojPY26CoCBf8bw6su7Qpt_BR
dc.date.accessioned2022-05-11T14:34:45Z-
dc.date.available2022-05-11T14:34:45Z-
dc.date.issued2022-03-25-
dc.identifier.urihttps://repositorio.ifgoiano.edu.br/handle/prefix/2506-
dc.description.abstractBrazil 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.pt_BR
dc.description.resumoO Brasil ele possui o maior rebanho bovino do mundo, e nisso faz com que o nosso consumo e o índice de exportação sejam de alto valor. Existem alguns fatores para de obter carne bovina de qualidade, levando em consideração desde o melhoramento genético até a comercialização dos produtos. Nesses processos existem boas práticas de produção que fazem com que o produto final chegue a mesa do consumidor. A carne bovina contém várias fontes de nutrientes, sendo a proteína a mais importante. Não podemos deixar de lado também a gordura, pois ela é muito importante para o nosso desenvolvimento. E dentro dessas gorduras podemos citar a gordura de marmoreio que é a gordura intramuscular visível que se acumula dentro do músculo e entre os feixes de fibras musculares, e a gordura de cobertura (subcutânea) ,na carcaça serve como uma capa de proteção que evita a “queima” durante o congelamento, e associada à gordura intramuscular (marmoreio) impede a queda brusca da temperatura, evitando o “cold shortening”. Os tipos de cortes influenciam totalmente na quantidade de gordura e também na qualidade do tipo de prato que dor preparado. Cortes para churrasco, assados, dia a dia. As características organolépticas fazem parte dos requisitos para se obter carne bovina de qualidade, e ainda sim os fatore intrínsecos que são as particularidades decisivas na hora de adquirir a carne.pt_BR
dc.description.provenanceSubmitted by Jéssica Viana Cabral (jessica.viana@estudante.ifgoiano.edu.br) on 2022-05-11T12:47:46Z No. of bitstreams: 1 TCC Jéssica Viana Cabral Final (1).pdf: 728127 bytes, checksum: a32c25782acf4042485c881075fad7a3 (MD5)en
dc.description.provenanceApproved for entry into archive by Hevellin Estrela (hevellin.estrela@ifgoiano.edu.br) on 2022-05-11T14:32:31Z (GMT) No. of bitstreams: 1 TCC Jéssica Viana Cabral Final (1).pdf: 728127 bytes, checksum: a32c25782acf4042485c881075fad7a3 (MD5)en
dc.description.provenanceMade available in DSpace on 2022-05-11T14:34:45Z (GMT). No. of bitstreams: 1 TCC Jéssica Viana Cabral Final (1).pdf: 728127 bytes, checksum: a32c25782acf4042485c881075fad7a3 (MD5) Previous issue date: 2022-03-25en
dc.languageporpt_BR
dc.publisherInstituto Federal Goianopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentCampus Rio Verdept_BR
dc.publisher.initialsIF Goianopt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectCarnept_BR
dc.subjectBovinapt_BR
dc.subjectConsumopt_BR
dc.subjectQualidadept_BR
dc.subject.cnpqCIENCIAS AGRARIAS::ZOOTECNIApt_BR
dc.titleCONSUMO DE CARNE BOVINA NO BRASILpt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
Appears in Collections:Bacharelado em Zootecnia

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