Journal ArticleDOI
Effect of organic production system on broiler carcass and meat quality
TLDR
Organic production system seems to be a good alternative method, due to better welfare conditions and good quality of the carcass and meat, and the higher level of TBA-RS in the muscles, probably due to greater physical activity.About:
This article is published in Meat Science.The article was published on 2002-03-01. It has received 570 citations till now. The article focuses on the topics: Broiler & Poultry farming.read more
Citations
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Journal ArticleDOI
Organic agriculture and the global food supply
Catherine Badgley,Jeremy Moghtader,Eileen Quintero,Emily J. Zakem,M. Jahi Chappell,Andrea Samulon,Ivette Perfecto +6 more
TL;DR: In this paper, the authors compared yields of organic versus conventional or low-intensive food production for a global dataset of 293 examples and estimated the average yield ratio (organic:non-organic) of different food categories for the developed and the developing world.
Are organic foods safer or healthier than conventional alternatives? a systematic review
TL;DR: The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods, and consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.
Journal ArticleDOI
Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review
Crystal Smith-Spangler,Margaret L. Brandeau,Grace E. Hunter,J. Clay Bavinger,Maren Pearson,Paul J. Eschbach,Vandana Sundaram,Hau Liu,Patricia Schirmer,Christopher D Stave,Ingram Olkin,Dena M. Bravata +11 more
TL;DR: In this paper, the authors reviewed evidence comparing the health effects of organic and conventional foods and found no significant differences between populations by food type for allergic outcomes (eczema, wheeze, atopic sensitization) or symptomatic Campylobacter infection.
Journal ArticleDOI
Authentication of meat and meat products
TL;DR: This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication and in areas where no authentication methods have been published, possible strategies are suggested.
Journal ArticleDOI
Nutritional quality and safety of organic food. A review
TL;DR: In this article, an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food was performed by the French Agency for Food Safety (AFSSA).
References
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Journal ArticleDOI
A simple method for the isolation and purification of total lipides from animal tissues.
TL;DR: In this paper, the authors described a simplified version of the method and reported the results of a study of its application to different tissues, including the efficiency of the washing procedure in terms of the removal from tissue lipides of some non-lipide substances of special biochemical interest.
Journal ArticleDOI
Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.
TL;DR: Although the concentrations of the C(20) and C(22) PUFA are much lower than in fish, maintaining high n-3 levels in ruminant meats through grass feeding may be advantageous in human nutrition since meat is more widely consumed.
Book
Meat Science: An Introductory Text
TL;DR: 1. Producing and Eating Meat 2. The Growth and Body Composition of Animals 3. The Chemical Composition and Structure of Meat 4. The Slaughter of Animals 5. Post-mortem Changes in Muscle and its Conversion into Meat
Journal ArticleDOI
Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles.
TL;DR: Higher levels of lipid oxidation products were found in the aroma extracts of all of the steaks with increased PUFA content, after cooking, and these compounds were derived from the autoxidation of the more abundant mono- and di-unsaturated fatty acids during cooking.