TY - JOUR AU - LALA, Bruno AU - POSSAMAI, Ana Paula Silva AU - PEREIRA, Vinicius Valim AU - DINIZ, Paula Porcena AU - DA SILVA, Stefânia Caroline Claudino AU - GRANDE, Paula Adriana AU - MAC-LEAN, Priscilla Ayleen Bustos PY - 2013/12/05 Y2 - 2024/03/29 TI - BEEF MEAT QUALITY: A REVIEW JF - Revista Brasileira de Engenharia de Biossistemas JA - Braz J Biosyst Eng VL - 7 IS - 2 SE - Regular Section DO - 10.18011/bioeng2013v7n2p105-111 UR - https://seer.tupa.unesp.br/index.php/BIOENG/article/view/139 SP - 105-111 AB - <p><span style="font-weight: 400;">The differentiation of foods provides a better quality product to the end consumer. Increased requirement of consumers for food quality to force organizations to develop instruments with greater efficiency in security, differentiation and adding value to their products. Traceability provides the consumer, through legislation, to guarantee a product that is being tracked at all stages of the production process, allowing also return to the origins, providing useful information to correct and refine the chains. The aim of this review to address the production of meat quality critical consumer.</span></p> ER -