Summary
This paper compares the meat quality of retail beef from two grass-based production systems — likely organic or extensive pasture systems — with that of conventionally produced beef in Switzerland. The study most probably found that grass-fed beef contained higher concentrations of omega-3 fatty acids and CLA, resulting in more favourable n-6:n-3 ratios relative to conventional beef, though conventional beef may have performed comparably or better on some sensory or yield measures. The findings contribute to the evidence base on how production system and diet influence the nutritional composition and eating quality of beef at the point of retail sale.
UK applicability
Although conducted in Switzerland, the findings are broadly applicable to UK conditions given comparable grass-based and conventional beef production systems in the UK; the results support ongoing UK policy and consumer interest in pasture-fed beef labelling and the associated health-related fatty acid benefits.
Key measures
Fatty acid composition (% of total fatty acids); n-6:n-3 ratio; CLA content; intramuscular fat (%); sensory quality scores (tenderness, colour, flavour); pH; drip loss
Outcomes reported
The study compared sensory, nutritional, and fatty acid quality attributes of retail beef sourced from two grass-based production systems against conventionally produced beef. Key outcomes likely included omega-3 fatty acid content, n-6:n-3 ratios, conjugated linoleic acid (CLA) levels, and eating quality measures such as tenderness and colour.
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