The Importance of Taurine Meat in Human Alimentation

Marian Daniel Usturoi, Valentin Cosmin Saracin, Adrian Vasile


Meat is an important ingredient in the proper functioning of the human body. Thinking out of a trophic-biological point of view, meat represents the main aliment with plastic and energetic roles. The protein substances that the meat contains have a high biological value, due to the fact that they have all the necessary amino acids needed to maintain a healthy azote balance within the body. The production of meat is quite a complex operation, that is based not only on the market needs (which is mostly based on price and income), but also a multitude of social and economic influences.


meat, taurine, protein, nutritional value

Full Text:



Acatincăi S (1999). Cercetări comparative privind aptitudinile pentru producţia de carne a tineretului taurin din rasele Bălţată cu negru românească şi Bălţată românească. Teză de doctorat. U.S.A.M.V.B., Timişoara

Bernard C, Cassar-Malek I, Le Cunff M, Dubroeucq H, Renand G, Hocquette JF (2007). New indicators of beef sensory quality revealed by expression of specific genes. J Agric Food Chem 55:5229–5237.

Mann N (2007). Meat in the human diet: an anthropological perspective. Nutrition & Dietetics 64(4):102-107.

*** Scientific Opinion on the welfare of cattle kept for beef production and the welfare in intensive calf farming systems1, EFSA Journal 2012;10(5):2669

*** Font M, Garcia-Macias JA, Guerrero L (1997). Evaluation of carcass and meat quality of the Bruna and the Charolaise x 238 Bruna cross under semi-extensive conditions. 48th Annual Meeting of EAAP, Vienna, August 25-28.

***Nutrient contribution of total and lean beef in diets of U.S. children and adolescents: National Health and Nutrition Examination Survey 1999â€2004.



  • There are currently no refbacks.

University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Tel: +40-264-596.384 | Fax: +40-264-593.792