An overview of the nutritional value of beef and lamb meat from South America

• Published in: Meat science 2014-11, Vol.98 (3), p.435-444
• Main Authors: Cabrera, M.C., Saadoun, A.
• Format: Article
• Language: English
• Subjects: Animal Feed; Animals; Beef; Cattle; Diet; Humans; Lamb; Meat - analysis; Nutritional value; Nutritive Value; Poaceae; Sheep, Domestic; South America
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.06.033

The southern region of South America, a subtropical and temperate zone, is an important region for the production of beef and lamb meat, which is mainly produced in extensive pasture-based systems. Because of its content in highly valuable nutrients such as iron, zinc, selenium, fatty acids, and vitamins, meat is a unique and necessary food for the human diet in order to secure a long and healthy life, without nutritional deficiencies. Beef and lamb production systems based on temperate or tropical grasslands show interesting and, in some cases, a differential content in minerals, fatty acids and vitamins. This review deals with the distinctive aspects of the nutritional quality of beef and lamb meat produced in this region in terms of nutritional composition and the bioavailability of key nutrients related to its contribution for a healthy diet for all ages. •The nutritional value of red meat from pasture system in South America is reviewed.•Meat produced in the southern of South America is rich in iron, selenium and CLA•Meat from South America is rich in β-carotenes, vitamin C and α-tocopherol.•Beef and lamb meat from South America contributes to prevent nutritional deficiencies.