What is meat in Argentina?

Autores
Pavan, Enrique; Grigioni, Gabriela Maria; Aguirre, Patricia; Leal, Marcela
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
EEA Balcarce
Fil: 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 Unidos
Fil: 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; Argentina
Fil: 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; Argentina
Fil: Leal, Marcela. Universidad Maimónides. Facultad de Ciencias Médicas. Licenciatura en Nutrición; Argentina
Fuente
Animal Frontiers 7 (4) : 44–47 (October 2017)
Materia
Carne
Alimentos
Meat
Foods
Argentina
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2016
Acceder
id INTADig_a71edf2550e14e7cbef52b7a5e785767
oai_identifier_str oai:localhost:20.500.12123/2016
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling What is meat in Argentina?Pavan, EnriqueGrigioni, Gabriela MariaAguirre, PatriciaLeal, MarcelaCarneAlimentosMeatFoodsArgentinaDue 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.EEA BalcarceFil: 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 UnidosFil: 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; ArgentinaFil: 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; ArgentinaFil: Leal, Marcela. Universidad Maimónides. Facultad de Ciencias Médicas. Licenciatura en Nutrición; Argentina2018-03-13T12:07:09Z2018-03-13T12:07:09Z2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2016https://academic.oup.com/af/article/7/4/44/47750782160-60562160-6064https://doi.org/10.2527/af.2017.0434Animal Frontiers 7 (4) : 44–47 (October 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología AgropecuariaengArgentina (nation)info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:10Zoai:localhost:20.500.12123/2016instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:10.862INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv What is meat in Argentina?
title What is meat in Argentina?
spellingShingle What is meat in Argentina?
Pavan, Enrique
Carne
Alimentos
Meat
Foods
Argentina
title_short What is meat in Argentina?
title_full What is meat in Argentina?
title_fullStr What is meat in Argentina?
title_full_unstemmed What is meat in Argentina?
title_sort What is meat in Argentina?
dc.creator.none.fl_str_mv Pavan, Enrique
Grigioni, Gabriela Maria
Aguirre, Patricia
Leal, Marcela
author Pavan, Enrique
author_facet Pavan, Enrique
Grigioni, Gabriela Maria
Aguirre, Patricia
Leal, Marcela
author_role author
author2 Grigioni, Gabriela Maria
Aguirre, Patricia
Leal, Marcela
author2_role author
author
author
dc.subject.none.fl_str_mv Carne
Alimentos
Meat
Foods
Argentina
topic Carne
Alimentos
Meat
Foods
Argentina
dc.description.none.fl_txt_mv 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.
EEA Balcarce
Fil: 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 Unidos
Fil: 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; Argentina
Fil: 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; Argentina
Fil: Leal, Marcela. Universidad Maimónides. Facultad de Ciencias Médicas. Licenciatura en Nutrición; Argentina
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
2018-03-13T12:07:09Z
2018-03-13T12:07:09Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/2016
https://academic.oup.com/af/article/7/4/44/4775078
2160-6056
2160-6064
https://doi.org/10.2527/af.2017.0434
url http://hdl.handle.net/20.500.12123/2016
https://academic.oup.com/af/article/7/4/44/4775078
https://doi.org/10.2527/af.2017.0434
identifier_str_mv 2160-6056
2160-6064
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina (nation)
dc.source.none.fl_str_mv Animal Frontiers 7 (4) : 44–47 (October 2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341353224142848
score 12.623145

Publicaciones similares