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Sensory attributes of organic and conventional beef

Published online by Cambridge University Press:  24 November 2017

D. Younie ,
M. Hamilton  and
I. Nevison
D. Younie
Affiliation:
School of Agriculture, 581 King Street, Aberdeen, AB9 1UD
M. Hamilton
Affiliation:
Robert Gordon's Institute of Technology, Queens Road, Aberdeen
I. Nevison
Affiliation:
Scottish Agricultural Statistics Service, Rowett Research Institute, Aberdeen
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Extract

Awareness of food quality has increased considerably amongst consumers for a number of reasons. These include concern over agrochemioal residues and eating quality. Food produced to organic standards is claimed to be of intrinsically better quality than conventionally produced food. Apart from the likelihood of reduced agrochemical residues, it is also suggested that organic food tastes better. Livestock diets are known to influence the taste of meat and milk products (Younie et al 1988). The experiment described here was initiated to determine whether beef produced organically had different flavour characteristics from conventionally produced beef.

Beef samples were obtained from two groups of Hereford x Frieslan steers born in autumn 1987, reared within the framework of an 18 month beef system and finished in early 1989.

Type
Novel Forms of Animal Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 72
Copyright
Copyright © The British Society of Animal Production 1990

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References

Land, D.G. & Shepherd, R. (1984). Scaling and ranking methods. In Piggot, J.R. (ed) Sensory Analysis of Foods, pp 141–177. Elsevier Applied Science Publishers, The Netherlands.Google Scholar
Younie, D. (1989). Eighteen-month beef production: organic and intensive systems compared. In Chamberlain, , Walsingham, and Stark, (Eds). ‘Organic Meat Production in the 90s’. Chalcombe Publications, Hurley.Google Scholar
Younie, D., MrsHamilton, M. & Heath, S.B. (1988). A comparison of sensory attributes in beef from high and low input grassland systems. In Frame, J. (ed) Efficient Beef Production from Grass. British Grassland Society, Occ Symp. No. 22, pp 282–284.Google Scholar