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Meat from pasture-fed animals stays fresher longer

Irish researchers examined the meat quality of beef animals raised on pasture or fed varying amounts of silage and concentrate, typical feedlot rations. The meat from animals raised on pasture had more vitamin E and stayed fresher longer, most likely because of the increased level of antioxidants. The grassfed meat maintained a bright red color, while "color deterioration in beef steak from the concentrate diet group was evident from days 10 to 17." In flavor scores, panelists were more likely to use the words "rancid," "stale," and "old" to describe the meat from animals fed concentrate.

(For more details, go to the Non-Commissioned Food Research Programme website.)

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