Summary
This paper, authored by Jock Gibson and likely produced in a UK context, examines how 100% grass and forage-based production systems can deliver enhanced eating quality in red meat. It probably synthesises evidence on the sensory characteristics and nutritional composition of forage-finished meat relative to conventionally grain-supplemented systems, with attention to consistency of quality as a practical challenge. The work appears relevant to producers and supply chain actors seeking to align pasture-based management with premium market positioning and nutritional differentiation.
UK applicability
Directly applicable to UK conditions, where grass-fed and pasture-for-life certification schemes are increasingly prominent in beef and lamb supply chains. The findings are pertinent to UK producers, processors, and retailers navigating consumer demand for provenance and quality in forage-only systems.
Key measures
Meat tenderness, flavour scores, omega-3:omega-6 fatty acid ratio, intramuscular fat content, shear force values (where reported)
Outcomes reported
The paper likely examines sensory and nutritional eating quality attributes — such as tenderness, flavour, juiciness, and potentially fatty acid profiles — in beef or lamb produced exclusively from grass and forage-based diets, compared with grain-finished systems.
Topic tags
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