Abstract

This book article synthesizes the scientific literature that shows the differences in the way organic meat is produced, and why these differences are important for consumer health and safety, planetary health, and the impact of climate change. The changing global narrative on livestock agriculture and climate change illustrates how organic meat production has fewer negative impacts on the off-farm environment and can help reduce the impacts of climate change by storing more carbon on pasture, reducing greenhouse gas emissions. The quality of organic products can be evaluated from a sensory point of view but quality is also related to ethical, nutritional and health, technological and food safety issues, and it is influenced by consumer perceptions, attitudes and expectations.

Keywords

Meat quality; OrganicAnimal health; Beef; Broiler; Pork

Published in

Title: Encyclopedia of Meat Sciences, 3rd edition
ISBN: 978-0-323-85198-5
Publisher: Elsevier Ltd.

UKÄ Subject classification

Environmental Sciences related to Agriculture and Land-use
Food Science


Publication identifier

DOI: https://doi.org/10.1016/B978-0-323-85125-1.00163-0

Permanent link to this page (URI)

https://res.slu.se/id/publ/122685