Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.

@article{Bjorklund2014FattyAP,
  title={Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.},
  author={Erik Bjorklund and Bradley J Heins and Alfredo Dicostanzo and Hugh Chester-Jones},
  journal={Journal of dairy science},
  year={2014},
  volume={97 3},
  pages={1828-34}
}
Meat from Holstein and crossbred organic and conventional dairy steers were evaluated and compared for fatty acid profiles, meat quality, sensory attributes, and consumer acceptance. Bull calves (n=49) were randomly assigned to 1 of 3 replicated groups: conventional (CONV), organic (ORG, pasture + concentrate), or grass-fed organic (GRS) and were born at… CONTINUE READING