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Superb and marketable meat from efficient and robust animals

Therkildsen, M. (2012) Superb and marketable meat from efficient and robust animals. Speech at: LMC Muscle Food Network Symposium, Tune, 11 October 2012. [Completed]

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The present experiment shows that there are no drawbacks in finishing young bull calves for 6 weeks on purely grass sward or purely herb-based sward in comparison with concentrates when it comes to meat and eating quality
› The meat of grass- and herbs-fed calves has similar colour and sensory profile
› Herbs has a positive effect on the ‘health-related’ quality as herbs increase the content of vitamins A and E, linoleic and α-linolenic acid and improves the n-6 :n-3 ratio

EPrint Type:Conference paper, poster, etc.
Type of presentation:Speech
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Denmark > Organic RDD 1 > SUMMER
Deposited By: Kirkegaard, Lene/LKI
ID Code:27293
Deposited On:30 Sep 2014 12:32
Last Modified:30 Sep 2014 12:32
Document Language:English
Refereed:Not peer-reviewed
Additional Publishing Information:(D. 5.4)

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