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Thread: The effects of livestock rearing practices on the quality of meat.

  1. #1 The effects of livestock rearing practices on the quality of meat. 
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    Hi All,
    I was wondering if you could possibly help me to gather some information, or perhaps point me in the right direction. I'm looking for any information I can find on the rearing of livestock for human consumption, specifically how the life of animals bred for this purpose effect the quality and flavour of the final product, and how different practices effect the final product (for example, the effects of grass feeding or grain feeding, different living conditions, etc)
    All I seem to be able to find through searching so far is very bias reports. Mostly from animal rights groups and the like, or their opposition. What I am ideally after are sources that have no bias, only scientific views so I can get a clear picture. So far I have plenty of information on every area from slaughter onwards, but I am having real trouble finding anything on rearing practices from that perspective.

    I would very much appreciate any information or leads you can provide to unbiased sites that could contain the information I'm after.

    Thanks in advance for any help.


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  3. #2  
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    "Quality" is difficult to define as you've addresed it. You might contact faculty at some of the vet schools. To an email re. your inquiry, some might provide some leads.


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  4. #3  
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    go to your local farmers market and buy some meat then go to you local supermarket and get the same cut of meat. prepare them and cook them the same way then taste them .i know you will see the diferance even before you taste them.
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  5. #4  
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    "farmers markets" guarantees nothing in terms of origin or quality and a subjectibe assessment of a single incident means virtually nothing.
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  6. #5  
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    i have produced my own meat and i can confirm feeding and envionment have a great infuance on quality and taste.
    but prep and cooking also have influance.
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  7. #6  
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    Alfe - can you elaborate on what you mean by "quality"?
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  8. #7  
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    where meat is conserned i mean taste texture and tenderness.
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