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Produção de Carne de Bovino com Qualidade - do Prado ao Prato - uma Revisão Bibliográfica
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Abstract(s)
A qualidade da carne bovina dos Açores, especialmente a certificada com Indicação Geográfica Protegida (IGP), tem ganhado reconhecimento devido particularmente às suas características sensoriais, nutricionais, dietéticas e éticas (bem-estar animal e sustentabilidade ambiental). No sentido de cada vez mais aprimorar estas características, não só da carne produzida nos Açores, mas também a que é produzida a nível nacional e internacional, é essencial acompanhar os desenvolvimentos da ciência nesta área. Neste contexto, uma revisão aprofundada e sistematizada da bibliografia será certamente um bom contributo para atingir tal fim.
Assim, esta dissertação teve como objetivos definir o conceito de qualidade total da carne de bovino, identificar as suas componentes e identificar e desenvolver os fatores determinantes que a influenciam e que estão presentes ao longo do percurso que decorre desde a conceção do animal até ao momento do consumo da sua carne, ou seja, “desde o prado ao prato” ou “desde a conceção à ingestão”, com foco nos aspetos nutricionais, produtivos, sociais e económicos. A pesquisa baseou-se numa revisão detalhada da literatura sobre os fatores ante-mortem e post-mortem como genética, maneio, alimentação, transporte, abate, desmancha das carcaças e maturação da carne.
Entre os fatores ante-mortem, destaca-se a alimentação à base de pastagens maturais, que é crucial para a composição de ácidos gordos benéficos, como os ómega-3 e o ácido linoleico conjugado (CLA). Esses compostos contribuem significativamente para a qualidade nutricional da carne açoriana. Além disso, o bem-estar animal, abordado como um fator-chave, tem grande importância para a obtenção de carne de elevada qualidade, incluindo a sua componente ética. Práticas de maneio que reduzem o stress animal são fundamentais para minimizar problemas como a carne DFD (dark, firm, dry) e PSE (pale, soft, exudative), melhorando tanto o rendimento quanto a aceitação do produto final pelos consumidores.
No âmbito dos fatores post-mortem, o processo de maturação da carne é fundamental para o desenvolvimento de características organoléticas desejáveis, como tenrura, suculência e paladar. A ação das enzimas endógenas, como as calpaínas e catepsinas, durante a maturação, degrada proteínas miofibrilares, promovendo o amaciamento da carne ao longo do tempo. A dissertação menciona as diferenças entre os métodos de maturação a seco e a húmido, discutindo o impacto destas técnicas na qualidade final do produto e destaca a importância do controle de variáveis como a temperatura e tempo de maturação para otimizar a tenrura e o paladar.
Além dos fatores biológicos e produtivos, a dissertação ressalta a relevância de práticas de maneio sustentáveis, que não apenas asseguram a qualidade da carne, mas também contribuem para a preservação do meio ambiente e a viabilidade económica das pequenas e médias explorações. A produção de carne com certificado IGP nos Açores fortalece a identidade regional e apoia a sustentabilidade ambiental. No entanto, o estudo sugere que a valorização da carne de alta qualidade está diretamente relacionada com a adoção de boas práticas ante e post-mortem, dando origem a um produto que se destaca no mercado global, tanto nutricionalmente quanto comercialmente.
ABSTRACT: The quality of beef from the Azores, especially that certified with Protected Geographical Indication (PGI), has gained recognition particularly due to its sensorial, nutritional, dietary and ethical characteristics (animal welfare and environmental sustainability). In order to increasingly improve these characteristics, not only of meat produced in the Azores, but also that produced nationally and internationally, it is essential to monitor scientific developments in this area. In this context, an in-depth and systematized review of the bibliography will certainly be a good contribution to achieving this end. Thus, this dissertation aimed to define the concept of total quality of beef, identify its components and identify and develop the determining factors that influence it and that are present throughout the journey that takes place from the conception of the animal to the present consumption of its meat, that is, “from farm to plate” or “from conception to ingestion”, focusing on nutritional, productive, social and economic aspects. The research was based on a detailed review of the literature on ante-mortem and post-mortem factors such as genetics, management, feeding, transport, slaughter, carcass cutting and meat maturation. Among the ante-mortem factors, a diet based on natural pastures stands out, which is crucial for the composition of beneficial fatty acids, such as omega-3 and conjugated linoleic acid (CLA). These compounds contribute significantly to the nutritional quality of Azorean meat. Furthermore, animal welfare, addressed as a key factor, is of great importance for obtaining high quality meat, including its ethical component. Management practices that reduce animal stress are essential to minimize problems such as DFD (dark, firm, dry) and PSE (pale, soft, exudative) meat, improving both yield and acceptance of the final product by consumers. Within the scope of post-mortem factors, the meat maturation process is fundamental for the development of desirable organoleptic characteristics, such as tenderness, juiciness and taste. The action of endogenous enzymes, such as calpains and cathepsins, during maturation, degrades myofibrillar proteins, promoting meat softening over time. The dissertation mentions the differences between dry and wet maturation methods, discussing the impact of these techniques on the final quality of the product and highlights the importance of controlling variables such as temperature and maturation time to optimize texture and taste. In addition to biological and productive factors, the dissertation highlights the relevance of sustainable management practices, which not only ensure the quality of the meat, but also contribute to the preservation of the environment and the economic viability of small and medium-sized farms. The production of PGI-certified meat in the Azores strengthens regional identity and supports regional sustainability. However, the study suggests that the valorization of high-quality meat is directly related to the adoption of good ante- and post-mortem practices, giving rise to a product that stands out in the global market, both nutritionally and commercially.
ABSTRACT: The quality of beef from the Azores, especially that certified with Protected Geographical Indication (PGI), has gained recognition particularly due to its sensorial, nutritional, dietary and ethical characteristics (animal welfare and environmental sustainability). In order to increasingly improve these characteristics, not only of meat produced in the Azores, but also that produced nationally and internationally, it is essential to monitor scientific developments in this area. In this context, an in-depth and systematized review of the bibliography will certainly be a good contribution to achieving this end. Thus, this dissertation aimed to define the concept of total quality of beef, identify its components and identify and develop the determining factors that influence it and that are present throughout the journey that takes place from the conception of the animal to the present consumption of its meat, that is, “from farm to plate” or “from conception to ingestion”, focusing on nutritional, productive, social and economic aspects. The research was based on a detailed review of the literature on ante-mortem and post-mortem factors such as genetics, management, feeding, transport, slaughter, carcass cutting and meat maturation. Among the ante-mortem factors, a diet based on natural pastures stands out, which is crucial for the composition of beneficial fatty acids, such as omega-3 and conjugated linoleic acid (CLA). These compounds contribute significantly to the nutritional quality of Azorean meat. Furthermore, animal welfare, addressed as a key factor, is of great importance for obtaining high quality meat, including its ethical component. Management practices that reduce animal stress are essential to minimize problems such as DFD (dark, firm, dry) and PSE (pale, soft, exudative) meat, improving both yield and acceptance of the final product by consumers. Within the scope of post-mortem factors, the meat maturation process is fundamental for the development of desirable organoleptic characteristics, such as tenderness, juiciness and taste. The action of endogenous enzymes, such as calpains and cathepsins, during maturation, degrades myofibrillar proteins, promoting meat softening over time. The dissertation mentions the differences between dry and wet maturation methods, discussing the impact of these techniques on the final quality of the product and highlights the importance of controlling variables such as temperature and maturation time to optimize texture and taste. In addition to biological and productive factors, the dissertation highlights the relevance of sustainable management practices, which not only ensure the quality of the meat, but also contribute to the preservation of the environment and the economic viability of small and medium-sized farms. The production of PGI-certified meat in the Azores strengthens regional identity and supports regional sustainability. However, the study suggests that the valorization of high-quality meat is directly related to the adoption of good ante- and post-mortem practices, giving rise to a product that stands out in the global market, both nutritionally and commercially.
Description
Dissertação de Mestrado, Engenharia Zootécnica, 08 de abril de 2025, Universidade dos Açores.
Keywords
Qualidade da carne Indicação Geográfica Protegida Maneio sustentável Maturação Bem-estar animal
Pedagogical Context
Citation
Silveira, Rosa Maria de Sousa. (2024). "Produção de Carne de Bovino com Qualidade - do Prado ao Prato - uma Revisão Bibliográfica". 82 p. (Dissertação de Mestrado em Engenharia Zootécnica). Angra do Heroísmo: Universidade dos Açores, 2024. Disponível em http://hdl.handle.net/10400.3/8698