Factors affecting the quality of beef: Review

Abstract

The objective of this literature review, describe the aspects related to the quality of beef. In general, a number of factors such as management in the creation, transport, pre-slaughter management in the refrigerator is directly related to the quality of meat. The pre-slaughter cattle management is widely studied and includes concrete results in the scientific literature that it significantly influences the quality of meat and the use of housing. Usually the losses are related to injuries, but no other loss mode which is caused by the stress experienced by cattle during handling, property or poorly planned abattoirs, which raises the pH of the meat and reduces its useful life. Good management throughout the breeding system is reflected in the quality of the meat. Aggregating quality, even through some identifiable characteristics, promotes the differentiation of the product. Thus, as the damage caused by inadequate management, differentiation gains through animal welfare practices can be shared by all the productive chain agents.