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Animal Frontiers Abstract - International Perspectives

What is meat in Argentina?


This article in

  1. Vol. 7 No. 4, p. 44-47
    Published: September 21, 2017

    * Corresponding author(s):
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  1. Enrique Pavan *†‡§§,
  2. Gabriela M. Grigioni *¶#††,
  3. Patricia Aguirre‡‡§§¶¶ and
  4. Marcela Leal##
  1.  Estación Experimental Agropecuaria Balcarce- Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Buenos Aires, Argentina
     Facultad de Ciencias Agrarias–Universidad Nacional de Mar del Plata, Balcarce, Buenos Aires, Argentina
    § §FLACSO Facultad Latinoamericana de Ciencias Sociales. Maestría de Estudios Sociales Agrarios
     Instituto Tecnología de Alimentos–INTA, Castelar, Buenos Aires, Argentina
    # Consejo Nacional de Investigaciones Científicas y Técnicas, Ciudad Autónoma de Buenos Aires, Argentina
     †Facultad de Agronomía y Ciencias Agroalimentarias–Universidad de Morón, Morón, Buenos Aires, Argentina
     ‡Instituto de Salud Colectiva–Universidad Nacional de Lanús, Lanús, Buenos Aires, Argentina
     ¶Antropología Alimentaria- Doctorado en Antropología Social-Universidad Nacional de San Martín, San Martín, Buenos Aires, Argentina
    # #Licenciatura en Nutrición– Facultad de Ciencias Médicas, Universidad Maimónides, Ciudad Autónoma de Buenos Aires, Argentina


  • 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 not as an important source of minerals and vitamins.

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Copyright © 2017. © 2017 Pavan, Grigioni, Aguirre, and Leal