Nutritional properties of organic and conventional beef meat at retail.

BACKGROUND Consumers perceive that organic meat has superior nutritional properties compared to conventional meat, although the available evidence from commercial samples is very scarce. The present study compared the nutritional composition of organic and conventional beef meat sold at retail, including, for the first time, the bioactive compounds coenzyme Q10 , carnosine, anserine, creatine and taurine. Sampling comprised two muscles: longissimus thoracis and supraspinatus. RESULTS Organic beef had 17% less cholesterol, 32% less fat, 16% less fatty acids, 24% less monounsaturated fatty acids, 170% more α-linolenic acid, 24% more α-tocopherol, 53% more β-carotene, 34% more coenzyme Q10 and 72% more taurine than conventional beef. Differences between organic and conventional samples were clearly dependent on the muscle because longissimus thoracis and supraspinatus showed different patterns of compound accumulation. CONCLUSION To our knowledge, a higher amount of bioactive compounds in organic beef meat is reported for the first time in the present study. Retail organic beef had a higher nutritional value than retail conventional beef, which resulted from better-balanced lipid and bioactive compound contents. © 2019 Society of Chemical Industry.

• Publication year

  2019

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2019-07-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.9652PMID 30790287
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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