Organic Beef Data from Integration of Crops and Livestock Project

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. Resources in this dataset:Resource Title: Organic Beef Data from Integration of Crops and Livestock Project. File Name: Web Page, url: https://conservancy.umn.edu/handle/11299/189008 Link to dataset at the Data Repository of the University of Minnesota (DRUM).

随着有机草料育肥牛肉产业的持续发展，理解影响肉质的因素、牛肉特性对人类健康的影响，以及熟牛肉的感官属性变得尤为重要。关于影响肉质、脂肪酸和氨基酸组成的替代品种和饲料类型，以及这些因素在有机草料育肥生产系统中的感官属性的研究，以及与替代品种的比较研究，尚显不足。数据发布是 USDA-NIFA 资助下的数据管理计划的一部分。数据来源于明尼苏达州莫里斯市西中央研究和推广中心收集的有机乳牛阉牛。本数据集包含的资源：资源标题：农作物与畜牧业整合项目有机牛肉数据。文件名：网页，URL：https://conservancy.umn.edu/handle/11299/189008，数据集链接：明尼苏达大学数据存储库（DRUM）。