Meat Quality of Organic and Conventional Calves

Abstract: The aim of this study was to compare meat quality of organically and conventionally raised Simmental calves. Fifteen organic and fourteen conventional carcasses were considered, 8(th) rib and M. Longissimus thoracis were sampled on each carcass. Different tissues percentage of 8(th) rib were evaluated and meat colour, chemical and fatty acids composition of M. Longissimus thoracis were analysed. Fat percentage of 8(th) rib of organic calves was lower (P<0.01) than conventional ones. Cooking weight losses were lower (P<0.001) in organic meat compared to the conventional ones and red index was higher in organic calves due to the high content of heminic iron (P<0.001). Ether extract (P<0.001) and cholesterol content (P<0.05) was lower in organic meat with respect to conventional one. Positive value, from a nutritional point of view, were found in organic veal about n-3 fatty acids, n-6/n-3 ratio and CLA content.

Reference: Miotello, S. et. al. (2009). Meat quality of calves obtained from organic and conventional farming. Italian Journal of Animal Science 8: 213-215.