Organic Beef Data from Integration of Crops and Livestock Project

  • Kathleen Delate (Creator)
  • Bradley J Heins (Creator)
  • Hannah Phillips (Creator)



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.
Date made available2017
PublisherData Repository for the University of Minnesota

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