Superb and marketable meat from efficient and robust animals (original) (raw)
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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PDF - English 8MB |
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Summary in the original language of the document
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. |
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| 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 |
| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
| Additional Publishing Information: | (D. 5.4) |
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