As the organic forage-finished beef industry continues to grow, it is important to understand factors that affect meat quality, characteristics of beef that influence human health, and sensory attributes of cooked beef. Research on alternative breeds and forage types that influence meat quality, FA and AA profiles, and sensory attributes in an organic forage-finished production system, as well as comparisons with alternative breeds is lacking. Data release is part of data management plan with USDA-NIFA funding. Data is from organic dairy beef steers collected at the West Central Research and Outreach Center, Morris, MN.
Release 6, of this data set, replaces the previous release, Release 5, issued in 2003. The data set contains the factors for calculating retention of 26 vitamins, minerals and alcohol during food preparation. Factors for the other 25 food components in Release 4 are unchanged. Factors for total choline have been added to this release.