The beneficial effects of the consumption of beef and sheep meats

This book tries to highlight aspects related to the contribution of red meat of beneficial substances for human health and nutrition in addition to the traditional effects: source of quality proteins, minerals such as iron and Zn and vitamin B12. The process of ruminal biohydrogenation, the conjugated isomers of CLAS linoleic acid, the consumption of pastures, added to the effect of bioactive peptides, contribute in an important way to revalue the quality of the beneficial contribution of red meat to health and nutrition.

Autorentext

Pilar Teresa Garcia - ricercatrice emerita dell'Istituto di Tecnologia Alimentare. (INTA). Castelar Buenos Aires Argentina. Presidente del Forum Alimentazione, Nutrizione e Salute (FANUS) della Bolsa de Cereales de Buenos Aires. Professore di Analisi degli Alimenti e Nutrizione dell'Università Moron. Professore di Tecnologia della carne dell'Università Nazionale Lomas de Zamora.