01688naa a2200253 a 450000100080000000500110000800800410001910000250006024501010008526000090018652008770019565000140107265000110108665000100109765000210110765000120112865000100114065000100115065000100116065000140117065300120118470000220119677302160121815299232016-07-06       2003    bl uuuu     u00u1 u    #d1 aOSÓRIO, J. C. da S.  aCadeia produtiva e comercial da carne de ovinos e caprinosbqualidade e importância dos cortes.  c2003  aAbstract: Meat quality, its denotation in the different levels of the producer-consumer chain and the factors influencing quality are defined. Carcass cuts importance are discussed in regard to meat quality aspects and to adjustment of special cuts for goat and sheep. A relationship is established for the productive chain quality with in vivo quality determinant characteristics of carcass and meat. Biological basis of meat quality for the productive chain and the importance of anatomical carcass separation are presented. It is concluded that there is a need for a clear and inequivocal understanding among the segments of sheep and goat meat chains, to offer a quality product to different markets; that carcass anatomic separation represents an important contribution to increase sheep and goat meat quality, regarding better utilization and quality uniformization.  aGoat meat  aMutton  aSheep  aCadeia produtiva  aCaprino  aCarne  aCorte  aOvino  aQualidade  aQuality1 aOSÓRIO, M. T. M.  tIn: SIMPÓSIO INTERNACIONAL SOBRE CAPRINOS E OVINOS DE CORTE, 2.; SIMPÓSIO INTERNACIONAL SOBRE AGRONEGÓCIO DA CAPRINOCULTURA LEITEIRA, 1., 2003, João Pessoa. Anais... João Pessoa: EMEPA-PB, 2003. p. 403-416.