ArticleAnimals : an open access journal from MDPI2021
The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Impact of livestock production system on carcass and meat quality of Bouhachem Park goat kids.Journal of advanced veterinary and animal research · 2025Article
- The assessment of the impact of feeding systems on meat quality: a comparison of conventional and organic beef production.Tropical animal health and production · 2025Article
- Exploring the Antecedents and Consequences of Perceived Fairness in Beef Pricing: The Moderating Role of Freshness Under Conditions of Information Overload.Foods (Basel, Switzerland) · 2025Article
- Production system influences color stability and lipid oxidation in gluteus medius muscle.Animal bioscience · 2023Article
- Comparison of Lipid Properties and Cadmium and Lead Content in Red Deer (Animals : an open access journal from MDPI · 2022Article
- The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics ofFoods (Basel, Switzerland) · 2022Article
- Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Foods (Basel, Switzerland) · 2021Article
- Dry-Aged Beef Steaks: Effect of Dietary Supplementation withFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.
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