Product quality and consumer perception of organic beef and pork in relation to grazing system and feeding with bio-active crops

Organic meat production in Denmark covers mainly beef and pork. The present market share of organic pork and beef is only 0.5% and 2.1%, respectively. The demand for organic high quality pork and beef is thus restricted despite a growing number of organic pig and dairy farms. The objective of this project is to contribute to the development of economically profitable farming systems for the production of good quality organic beef and pork. In addition, it is envisaged that through investigation of consumer perception of organic beef, in relation to the meat quality investigations of the present project, the market share of organic products can be promoted.

Compared with conventional pork production, organic pork has diverging quality parameters such as higher content of polyunsaturated fatty acids due to organic foodstuffs (protein sources and use of forage) and sometimes lower tenderness due to production systems resulting in lower daily gain. Although a higher content of polyunsaturated fatty acids is positive from a human health perspective however, the meat is prone to oxidation resulting in rancidity. This oxidation can be a problem with meat products used in catering products as they involve reheated meat. However, the oxidation of polyunsaturated fatty acids in meat can be inhibited by antioxidant substances such as vitamin E and enzyme systems with antioxidative activity.

Lacking economic profitability is seen as a major constraining factor in using dairy-type calves and young bulls in organic beef production. However, the interest in organic meat production is increasing and the need for reliable information on production parameters, feeding strategies, and ways to increase the domestic market share of organic beef from dairy-type steers is evident. Emphasis will be on improvement of animal health and welfare and product quality of steers, and on utilisation and conservation of the biodiversity of marginal areas by grazing. This may provide a scientific basis for decision support to organic beef producers and provide future guidelines for management of marginal areas.

The investigations include the effect of production system and the use of selected bio-active forages (primarily chicory) with a possible positive influence on health characteristics and meat quality and sensory eating quality of the meat from both steers and fattening/finishing pigs (e.g. CLA, selenium, drip loss and boar taint). This approach is aimed at improvement of meat and sensory eating quality in combination with human health promotion. It is thus the intention of the project to find ways of improving the quality of organic meat produce. Furthermore, the purpose is to estimate the impact of information level on consumer demand for organic beef and to determine consumer perception in relation to sensory eating quality of organic beef.

Publications

Project title
II.12 Product quality and consumer perception of organic beef and pork in relation to grazing system and feeding with bio-active crops (PROSQUAL)

Project leader
Senior scientist Laurits Lydehøj Hansen (LLH), Dept. of Animal Product Quality (ANF), Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 50, DK-8830 Tjele, tel. +45 89 99 12 55, fax +45 89 99 15 64
E-mail: LauritsLydehoj.Hansen@agrsci.dk

Project group
Senior scientist Mogens Vestergaard (MV), Dept. of Animal Nutrition and Physiology (HEF), Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 39, DK-8830 Tjele, tel. +45 89 99 15 07, fax +45 89 99 15 25
E-mail: Mogens.Vestergaard@agrsci.dk

Senior scientist Jacob Holm Nielsen (JHN), Dept. of Animal Product Quality (ANF), Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 50, DK-8830 Tjele, tel. +45 89 99 11 63, fax +45 89 99 15 64
E-mail: JacobH.Nielsen@agrsci.dk

Senior scientist Troels Kristensen (TK), Dept. of Agricultural Systems (JBS), Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 39, DK-8830 Tjele, tel. +45 89 99 12 33, fax +45 89 99 12 00
E-mail: Troels.Kristensen@agrsci.dk

Research professor Magni Martens (MM), Dept. of Dairy and Food Science (MLC), The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, tel. +45 35 28 32 42, fax +45 35 28 32 10
E-mail: mma@kvl.dk

Research assistant professor Derek V. Byrne (DVB), Dept. of Dairy and Food Science (MLC), The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, tel. +45 35 28 31 74, fax +45 35 28 32 10 E-mail: dby@kvl.dk

Research professor Stig Milan Thamsborg (SMT), Organic Animal Production, Dept. of Animal Science and Animal Health (IHH), The Royal Veterinary and Agricultural University, Grønnegårdsvej 2, DK-1870 Frederiksberg C, tlf. +45 35 28 30 28, fax +45 35 28 30 55, E-mail: smt@kvl.dk

PhD-student Bea Nielsen (BN), Organic Animal Production, Dept. of Animal Science and Animal Health (IHH), The Royal Veterinary and Agricultural University, Grønnegårdsvej 2, DK-1870 Frederiksberg C, tel. +45 35 28 30 82, fax +45 35 28 30 55, E-mail: bean@kvl.dk

Senior scientist Mette Wier (MW), Institute of Local Government Studies (AKF), Nyropsgade 37, DK-1602 Copenhagen V, tel. +45 33 11 03 00, fax +45 33 15 28 75
E-mail: mw@akf.dk