Meat
What have scientists determined in their research about the quality, nutritional characteristics and production practices used in organic agriculture? Below are summaries of peer-reviewed studies by international scientists and researchers regarding meat production as it relates to organic agriculture. Each link provides a summary of the background and methodology, findings, and lists the full reference for further reading. Descriptions about the scientific findings and conclusions are those of the original author, and not this project.
On this web site, the term free-range implies a system of raising animals where the animals have the freedom to move in the environment and does not necessarily imply that they meet standards for "natural" (without growth hormones and additives) or "organic" (without growth hormones, antibiotics and feed without conventional fertilizers and pesticides). When in doubt, refer to the original research.
Note that livestock feed varies among countries, and comparisons of organic and conventional systems in other countries may produce different results in the United States.
Consumer and Health Issues:
- Analyses of Lean Meat from Organic vs. Conventional Steers
- Eating Quality and Fatty Acid Content of Lamb
- Production System and Fatty Acid Composition of Steers
- Carcass Quality of Steers Finished on Rhizoma Peanut
- Fatty Acid Concentrations in Beef from Grass-fed Cattle
- Grass Feeding Systems and Ruminant Meat Color & Flavor
- Organic & Conventionally Fed Pigs: Muscle Fatty Acid Composition
- Rearing System and Muscle Lipids of Gilts and Castrated Pigs
- Pigs Kept in Free-range & Large-scale Conditions
- Free-range Pigs and Meat Quality
- Free-range Pigs and Carcass Quality
- Nutrient Content of Grass-fed Beef
- Forage-fed Cattle: Sensory Profile & Fatty Acid Composition
- Forage & Grain Feeding Effect on Beef Carcass Characteristics
Production and Quality Issues
- Meat Quality of Organic Pigs
- Organic and Conventional Livestock: Carcass Quality
- Production System and Fatty Acid Content of Beef and Lamb
- Alternative Beef Production Systems and Carcass Quality
- Effect of Grain or Pasture on Meat Quality of Steers
- Forage and Grain Based Feeding Systems and Beef Quality
- Fatty Acid Composition of Pasture-fed Heifers
- Production Systems and Pork Quality
- Fatty Acid Composition of Free-range Rearing of Pigs
- Pasture and Mixed Diet: Effect on Antioxidant Status of Beef
- Free-range Pigs: Meat Quality and Adipose Tissue Composition