Sensory properties also determine the quality of food. Organic food is considered to be tastier, but results of surveys are sometimes contradictory. We examined the sensory properties of red beet produced in conventional(CON), integrated(INT), organic(ORG), bio-dynamic(BD) and control farming systems. Randomly selected evaluators scored their preference colour, odour, taste and overall acceptability using a nine-point hedonic scale. Statistically significant differences were present for all characteristics ranging from highest to lowest in the order control>BD>ORG=INT>CON, except for odour.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 2902060The paper presents the results of an experiment in which we compared growth, carcass and meat quality traits of pigs reared conventionally (CON) or respecting organic requirements (ORG). In comparison to CON rearing, ORG pigs exhibited slower growth which can be related to their lower feed intake and lower content of key essential amino-acids in ORG feed mixture. Consequently ORG pigs had lower live and slaughter weight and lower carcass quality. Beneficial effect of ORG rearing was observed in increased levels of intramuscular fat, which is important in view of improved meat quality.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3094376