Carne Bovina: Produtividade Vs Qualidade

• Autor(a) principal: Golmia, Marcelo Curiati [UNESP]
• Data de Publicação: 2010
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/119279
• topic: Carne bovina; Carne - Qualidade

Bovine meat exerts an important contribution to the human diet, mainly by its high biological value. For this reason the productivity and the quality of beef are so discussed. Productivity is defined as the ratio between production and the factors of production used and quality defined as an adjective given to the product that suits the consumer implicit and explicit. Brazil is the world leader in tonnage exported bovine meat, however the country has a relatively low income, since no exports to the markets of greater added value. Quantify the degree of importance of these two factors in a capitalist market is not easy, so knowing the science that involves this product is vital for both factors. We must know that there is a wide variability in the markets importers and Brazil should seek to be the leader everywhere, whether carcass with better conformation and degree of finish, is lean beef, organic meat is even