Aspectos qualitativos da carne de ruminantes associados aos benefícios proporcionados à saúde humana

• Autor(a) principal: Maia, Sabrina Silva
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/62470
• topic: Ácidos graxos; Alimentação humana; Proteína animal

Ruminant beef is an animal protein quite consumed in the world, due to its characteristics such as marbling, succulence and palatability that please its consumers. Thus, it is extremely important to know the benefits of consuming meat from ruminants, specifically cattle, sheep, goats and buffalo, for human health. To this end, an introductory context about the cultural and social aspects related to meat consumption and the economic movement related to the meat market was presented. It also showed the benefits of meat in human development in different age groups, in addition to exemplifying the different types of fatty acids in ruminant meat, which are mostly considered healthy and even those that can be considered harmful are found in small amounts, not representing harm to health. In addition, in ruminant meat is found a high concentration of conjugated linoleic acid (CLA), which has anticarcinogenic, antiartherosclerosis, antithrombotic, hypocholesterolemic, immunostimulatory effects, which help in caloric burning and weight loss; it is also important for diabetic patients, as its balanced consumption stabilizes the blood glucose level. Finally, it was considered important to highlight and demystify some aspects that can attribute to ruminant meat a villain role in feeding and also permeate other issues that explain the reasons that led meat to be such an important food on the menu for a large part of the population. population, and its movement in the market.