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Green veal is not dark red

By M. Therkildsen, S.K. Jensen and M. Vestergaard


Among many farmers, butchers and consumers, the expectation is that meat arising from grazing cattle generally is darker than meat from cattle primarily fed cereals. Without necessarily being the truth, this dogma is a constraint to the marketing of ‘green’ meat. In an attempt to increase the supply of organic meat from young cattle, we need to know which quality parameters are the characteristics for this type of meat, including colour characteristics

Topics: Farming Systems, Food security, food quality and human health, Animal husbandry
Year: 2012
OAI identifier:
Provided by: Organic Eprints

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