Meat quality and health implications of organic and conventional beef production

Meat Science

Volumn 100, Issue , 2015, Pages 306-318

  Kamihiro, S ^a,b   Stergiadis, S ^a,c   Leifert, C ^a   Eyre, M D ^a   Butler, G ^a  

^a NEWCASTLE UNIVERSITY   (United Kingdom)

^b NATIONAL VETERINARY ASSAY LABORATORY   (Japan)

^c AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Beef quality; Conventional; Fatty acid intake; Organic

Indexed keywords

BEEF; MEATS; POLYUNSATURATED FATTY ACIDS;

BEEF PRODUCTION; CONJUGATED LINOLEIC ACID; CONVENTIONAL; DIETARY GUIDELINES; HEALTH IMPLICATIONS; OMEGA-3-FATTY ACIDS; ORGANIC; PRODUCTION SYSTEM;

LINOLEIC ACID;

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ANALYSIS; ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; BODY COMPOSITION; BOVINE; COMPARATIVE STUDY; HEALTH; HUMAN; MEAT; ORGANIC FOOD; PROCEDURES; SEASON; STANDARDS;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; BODY COMPOSITION; CATTLE; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD, ORGANIC; HEALTH; HUMANS; MEAT; SEASONS;

EID: 84910002428     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.10.015     Document Type: Article

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