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Animal Frontiers Abstract - International Perspectives

What is meat in Uruguay?

 

This article in

  1. Vol. 7 No. 4, p. 76-78
     
    Published: September 21, 2017


    * Corresponding author(s): sluzardo@tb.inia.org.uy
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doi:10.2527/af.2017.0450
  1. S. Luzardo* *,
  2. G. Brito,
  3. M. del Campo and
  4. F. Montossi
  1.  Programa Nacional de Producción de Carne y Lana, Instituto Nacional de Investigación Agropecuaria, Tacuarembó, Uruguay, 45000
     Dirección Nacional, Instituto Nacional de Investigación Agropecuaria, Tacuarembó, Uruguay, 45000

Abstract

  • The Uruguayan National Meat Institute (INAC) defined meat as: “edible portion of animals declared fit for human feeding by veterinary inspection and comprising the tissue muscles and soft tissues surrounding the skeleton after slaughter operation is completed” (INAC, 2002). This definition is applied along the meat industry and also by the human health institutions (Ministry of Public Health and Human Health and Nutrition Departments of the University of the Republic).

  • Beyond this concept, for Uruguay as an export country, meat means confidence in terms of food safety, animal welfare, and environmentally friendly production systems. From the plate to the farm, Uruguay joins research, technologies, and production systems to guarantee consumers traceability, safety, nutritive value, and quality of its products. Feeding animals with pastures and avoiding by law the inclusion of hormones, antibiotics, or animal by-product feedstuffs generates an advantage for Uruguay, putting it in front of the new trends in consumer demand.

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Copyright © 2017. © 2017 Luzardo, Brito, del Campo and Montossi