Grass feeding has been reported to affect several meat quality characteristics, in particular colour and flavour. In this paper we have reviewed some differences in meat colour and flavour between ruminants fed concentrates and animals allowed to graze pasture. The possible factors influencing the differences have been also examined. We have examined a total of 35 experiments which report the effect of pasture vs concentrate finishing systems on beef meat colour. Meat from cattle raised on pasture is reported to be darker than meat from animals raised on concentrates if measured by objective ($P < 0.001$) as well as subjective ($P < 0.05$) methods. Several factors, not a specific one are responsible for this difference, variations...
This study examined the effect of breed and diet on meat quality, defined as lipid stability, colour...
Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique ...
Major components of meat quality are physico-chemical properties (including visual appearance and te...
International audienceGrass feeding has been reported to affect several meat quality characteristics...
National audienceThe nature of forages ingested by ruminants is one of the factors of variation of s...
Beef from cattle produced from grass has a higher concentration of fatty acids considered to be bene...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
Objectives of this study were to evaluate effects of grazing tropical forage species and level of su...
Flavour is a factor that has a large influence on meat quality. Pastoral flavour that results from t...
Paper presented at the 58th New Zealand Grassland Association Conference, 21-24 October 1996, Oamaru...
Abstract Ruminant meat flavor is an important quality and sensory parameter which relays mainly on t...
Forage feeding is the basis of ruminant production in many parts of Europe and products from forage-...
Feeding systems and other factors associated with processing influence meat quality, and therefore s...
This study examined the effect of breed and diet on meat quality, defined as lipid stability, colour...
Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique ...
Major components of meat quality are physico-chemical properties (including visual appearance and te...
International audienceGrass feeding has been reported to affect several meat quality characteristics...
National audienceThe nature of forages ingested by ruminants is one of the factors of variation of s...
Beef from cattle produced from grass has a higher concentration of fatty acids considered to be bene...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
There has been a surge in interest in relation to differentiating dairy products derived from pastur...
Objectives of this study were to evaluate effects of grazing tropical forage species and level of su...
Flavour is a factor that has a large influence on meat quality. Pastoral flavour that results from t...
Paper presented at the 58th New Zealand Grassland Association Conference, 21-24 October 1996, Oamaru...
Abstract Ruminant meat flavor is an important quality and sensory parameter which relays mainly on t...
Forage feeding is the basis of ruminant production in many parts of Europe and products from forage-...
Feeding systems and other factors associated with processing influence meat quality, and therefore s...
This study examined the effect of breed and diet on meat quality, defined as lipid stability, colour...
Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique ...
Major components of meat quality are physico-chemical properties (including visual appearance and te...