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Due to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats (poultry and pork) start gaining participation in the Argentinean diet as a result of economic and health-related issues. Meat, in general, is recognized as an important source of high-value proteins by consumers and professionals but [ver mas...]
dc.contributor.authorPavan, Enrique
dc.contributor.authorGrigioni, Gabriela Maria
dc.contributor.authorAguirre, Patricia
dc.contributor.authorLeal, Marcela
dc.coverage.spatialArgentina (nation)
dc.date.accessioned2018-03-13T12:07:09Z
dc.date.available2018-03-13T12:07:09Z
dc.date.issued2017-10
dc.identifier.issn2160-6056
dc.identifier.issn2160-6064
dc.identifier.otherhttps://doi.org/10.2527/af.2017.0434
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2016
dc.identifier.urihttps://academic.oup.com/af/article/7/4/44/4775078
dc.description.abstractDue to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats (poultry and pork) start gaining participation in the Argentinean diet as a result of economic and health-related issues. Meat, in general, is recognized as an important source of high-value proteins by consumers and professionals but not as an important source of minerals and vitamins.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceAnimal Frontiers 7 (4) : 44–47 (October 2017)es_AR
dc.subjectCarnees_AR
dc.subjectMeateng
dc.subjectAlimentoses_AR
dc.subjectFoodseng
dc.subject.otherArgentinaes_AR
dc.titleWhat is meat in Argentina?es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA Balcarcees_AR
dc.description.filFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Clemson University. Department of Animal and Veterinary Science; Estados Unidoses_AR
dc.description.filFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentinaes_AR
dc.description.filFil: Aguirre, Patricia. Universidad Nacional de Lanús. Instituto de Salud Colectiva; Argentina. FLACSO Facultad Latinoamericana de Ciencias Sociales. Maestría de Estudios Sociales Agrarios; Argentina. Universidad Nacional de San Martín. Antropología Alimentaria- Doctorado en Antropología Social; Argentinaes_AR
dc.description.filFil: Leal, Marcela. Universidad Maimónides. Facultad de Ciencias Médicas. Licenciatura en Nutrición; Argentinaes_AR
dc.subtypecientifico


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