Realini C.E.,IRTA Monells |
Font i Furnols M.,IRTA Monells |
Sanudo C.,University of Zaragoza |
Montossi F.,INIA Tacuarembo |
And 2 more authors.
Meat Science | Year: 2013
The effect of country of origin (local, Switzerland, Argentina, Uruguay), finishing diet (grass, grass plus concentrate, concentrate), and price (low, medium, high) on consumer's beef choice and segmentation was evaluated in Spain, France and United Kingdom. Sensory acceptability of Uruguayan beef from different production systems was also evaluated and contrasted with consumers' beef choices. Origin was the most important characteristic for the choice of beef with preference for meat produced locally. The second most important factor was animal feed followed by price with preference for beef from grass-fed animals and lowest price. The least preferred product was beef from Uruguay, concentrate-fed animals and highest price. Sensory data showed higher acceptability scores for Uruguayan beef from grass-fed animals with or without concentrate supplementation than animals fed concentrate only. Consumer segments with distinct preferences were identified. Foreign country promotion seems to be fundamental for marketing beef in Europe, as well as the development of different marketing strategies to satisfy each consumer segment. © 2013 Elsevier Ltd.
Mulvaney F.J.,Massey University |
Morris S.T.,Massey University |
Kenyon P.R.,Massey University |
Morel P.C.H.,Massey University |
And 3 more authors.
New Zealand Journal of Agricultural Research | Year: 2013
Two experiments were conducted to compare the reproductive performance of ewe hoggets and mature ewes. All ewes were synchronized by an intravaginal progesterone-releasing device and bred together over a 5-day period. In Experiment 1, of those joined with the ram, more mature ewes ovulated (99% vs 68%; P < 0.05) with a higher ovulation rate (1.82 vs 1.14; P < 0.05) than ewe hoggets. Mature ewes had a higher pregnancy rate (98% vs 47%; P < 0.05) and lower early pregnancy loss (13% vs 41%; P < 0.05) than ewe hoggets. In Experiment 2, the ovulation rate (1.84 vs 1.44; P < 0.05) and pregnancy rate (86% vs 7%; P < 0.05) was higher in mature ewes compared with ewe hoggets. Combined, these studies help to quantify the difference in reproductive performance during breeding and pregnancy between ewe hoggets and mature ewes, and help to direct further research. © 2013 The Royal Society of New Zealand.
del Campo M.,INIA Tacuarembo |
Brito G.,INIA Tacuarembo |
Montossi F.,INIA Tacuarembo |
Soares de Lima J.M.,INIA Tacuarembo |
San Julian R.,INIA Tacuarembo
Meat Science | Year: 2014
Public sensitivity towards animal welfare has risen in recent years. Uruguay is a primary meat exporter. Therefore, it is compulsory not only to provide good quality and safe meat, but also to project a welfare friendly image. Uruguayan meat production systems are mainly based on rangeland pastures but, due to international meat prices and the opening of new markets, intensive fattening systems increased. These systems include a wide range of feeding alternatives between pasture and concentrate utilization, involving differences in terms of animal welfare, carcass and meat quality, that require to be studied. Accordingly, some husbandry practices associated mainly with extensive systems must be evaluated, as well as their applicability to international recommendations related to pre-slaughter handling which may not be suitable for local conditions. In the present paper we share scientific results related to the impact of different production systems, husbandry practices and pre-slaughter procedures associated to animal welfare and meat quality in Uruguayan conditions. © 2014 Elsevier Ltd.
Cabrera M.C.,Laboratorio Nutricion And Calidad Of Alimentos |
Cabrera M.C.,University of the Republic of Uruguay |
Ramos A.,Laboratorio Nutricion And Calidad Of Alimentos |
Ramos A.,University of the Republic of Uruguay |
And 2 more authors.
Meat Science | Year: 2010
Tenderloin (T), eye of rump (E), striploin (S), eye round (ER), tri-tip (TT), rib-eye roll (RR) and three rib plate-flank on (RP) meat cuts were evaluated. Selenium contents ranged between 0.42 and 1.20 mg/kg wet tissue (wt) in Hereford (H) breed and between 0.49 and 1.3 mg/kg wt in Braford (B) breed. In H and B breeds, T, TT and RP, and TT and RP were the richest cuts in selenium, respectively. Copper contents ranged between 0.25 and 1.04 mg/kg wt in H, and between 0.19 and 1.09 mg/kg wt in B. In H breed, RP had significantly more Cu than ER, TT, and RR. In B breed, ER and RR show a significant lower Cu level in comparison to the other meat cuts. Zinc contents ranged between 23 and 72.7 mg/kg wt in H, and between 23 and 63.9 mg/kg wt in B. RP is the richest cut in Zn compared to the other cuts in the two breeds. Iron contents ranged between 16.4 and 48.2 mg/kg wt in H, and between 14.2 and 47.9 mg/kg wt in B. In H breed, RR shows a lower content compared to the other cuts, except RP and S. In B breed, RR had the lowest level of Fe compared to the other cuts, except RP and T. Manganese contents ranged between 0.05 and 0.17 mg/kg wt in H, and between 0.04 and 0.48 mg/kg wt in B. In H no differences were detected between cuts. In B breed, ER cut shows the highest level of Mn. © 2009 Elsevier Ltd. All rights reserved.
PubMed | INIA Tacuarembo
Type: Journal Article | Journal: Meat science | Year: 2011
Eighty four steers were randomly assigned to three pasture treatments with increasing levels of grain (T1: 0%; T2: 0.6%; T3: 1.2% of live weight) and to an ad libitum concentrate treatment, T4, to study the effects on carcass and meat quality. Animals were slaughtered with 500 kg of average live weight per treatment. Average daily gain increased with increasing levels of energy, determining different slaughter dates. Intermediate treatments showed higher carcass weight than T1. T4 and T3 had a higher weight of valuable cuts than T1 and T4. Pistolas from T4 had a higher fat proportion and lower bone percentage. Increasing levels of energy in diet decreased fat yellowness. After 20 days of aging, T4 had the lowest muscle a() values and shear force was higher for T4 than for T1. With pastures finishing strategy, no adverse effects on meat quality were detected and tenderness was enhanced.