Resumo

TEIXEIRA, Alfredo. Meat and carcass quality: Trends and preferences. Rev. de Ciências Agrárias [online]. 2017, vol.40, n.spe, pp.431-440. ISSN 0871-018X.  https://doi.org/10.19084/RCA16209.

Data on the evolution of global meat production and the latest trends and preferences in terms of quality of carcasses produced and meat quality are presented. In this sense we present the latest trends to find objective and accurate methods for evaluating and carcass classification, as well as to access the key factors to the meat quality characteristics.

Palavras-chave : carcass; meat; quality; evaluation.

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