REVIEW: Forage-Produced Beef: Challenges and Potential1
| Autor: | R.W. Rogers, J.M. Martin |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Consumption (economics)
geography geography.geographical_feature_category business.industry Consumer demand media_common.quotation_subject Marination Forage Pasture Biotechnology Agricultural science Grazing Animal Science and Zoology Quality (business) Business Food Science Public awareness media_common |
| Zdroj: | The Professional Animal Scientist. 20:205-210 |
| ISSN: | 1080-7446 |
| DOI: | 10.15232/s1080-7446(15)31302-4 |
| Popis: | An interest in predominantly foragefinished beef is re-emerging. Historically, negative fluctuations in grain and cattle prices and, more recently, enhanced public awareness of environmental concerns have fueled interest to have cattle foragefed on open pasture to market status. An emerging consumer demand for beef finished on grass could provide an additional market for beef producers and increase consumption by satisfying the consumer’s desire for value-added, lean, flavorful beef. Many geographical regions of the US are capable of producing forage exclusively for grazing cattle. Certain areas of the US combine favorable climates, sufficient rainfall, and adequate cow-calf numbers to create the opportunity to produce beef that is profitable to the producer, palatable, available, and affordable for the consumer. Assuming that forage-fed beef can be produced economically and be readily accepted by consumers, its price, palatability, and quality must be similar to grain-fed beef. Value-added muscle processing technology commonly utilizes tenderization and marination techniques and pre-cooked, portion-sized cuts to produce tender |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|