Analysis of the impact of the meat supply chain on the Brazilian agri-food system

Fortes, Mariana Fernandes; Leite, Fernanda Helena Marrocos; Garzillo, Josefa Maria Felleger; Monteiro, Carlos Augusto

doi:10.2139/ssrn.3848965

Cited by 2 publications

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“…A study of the Brazilian agri-food system found that the production of beef uses pasture and feedlot rations from just six plant varieties: brachiaria (the most prevalent forage plant), corn, soybean, cotton, sorghum and wheat. 15 Feedlot rations for US beef production rely on just five plant species (maize, sorghum, barley, oats and wheat). 16 The high demand for pastureland and for monocultures required in the production of animal-sourced foods directly affects the production of other plant varieties.…”

Section: The Global Rise Of Ultra-processed Foods Is Damaging Agrobio...mentioning

confidence: 99%

Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

et al. 2022

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Section: The Global Rise Of Ultra-processed Foods Is Damaging Agrobio...mentioning

confidence: 99%

Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

et al. 2022

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“…Furthermore, those reason become main trigger that increases consumer demand for tender meat from calves. It will certainly threaten the availability of livestock for sustainable consumption, afterwards young animal's meat is more expensive [6][7][8]. To solve those problems, tenderizing method should be developed to discover an easy, economic and applicable technique.…”

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confidence: 99%

Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

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Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abundance protease that potential to be developed. This research aims to compare the effect chayote, pineapple peel and biduri leaves to tenderize mutton, beef and buff meat at various doses. The sample meats, mutton, beef and buff were obtained from upper leg (round) part. The chayote, pineapple peel powder and biduri leaves was processed into powder and used to smear meats surface with the concentration of 5, 10 and 15 % of natural tenderizers powder from total meat wight (w/w), for 60 min. After treatment the Barford protein analysis using Bio-Rad protein assay was conducted to measure protein concentration, continued with SDS-PAGE analysis using Laemlli method. The structural observation was performed using Scanning Electron Microscope (SEM). The result performs hydrolysis process using pineapple and biduri leaves on mutton and beef produce light protein bands below 26, 34 and between 55 to 43 kDa. The application of natural tenderizer, including pineapple peel, biduri leaf and chayote peel is effectively tenderize the mutton, beef and buff meat. Furthermore, the pineapple peel and biduri leaves powder are the most potential tenderizer for mutton and beef. However, buff is most least tenderized meat among other and it may need an extra dosage or incubation period to get appropriate result. HIGHLIGHTS Natural protease can be extracted from abundance and economical material that potential used for tenderizing mutton, buffalo and beef meat Chayote, pineapple peel and biduri leaf contain high protease for natural tenderizer The higher natural tenderizer, the higher short chain peptide released from the meat, but it might result in taste change of the meat High proteases found in chayote fruit, pineapple fruit skin, and biduri leaf The novelty in this research is waste-based protease sources and its application for tenderizing mutton, buffalo and beef, then microstructural analysis and protein profiles are used to determine the effectiveness of the tenderizing meat process

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Analysis of the impact of the meat supply chain on the Brazilian agri-food system

Cited by 2 publications

References 10 publications

Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

Ultra-processed foods should be central to global food systems dialogue and action on biodiversity

Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

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