In BRAZIL

In BRAZIL Organic meat production is estimated to be increasing about 10% per year.

Carcass quality

Carcass quality Organic production may lead to lower quality of carcass and meat due to a reduced energy supply and growth performance as a consequence of more locomotive activity and uncontrolled environmental condition which increase the energy requirement with consequent increase of feed conversion, but greater locomotive activity reduces abdominal fat and favoured muscle mass development (Lewis et al., 1997).

Carcass quality

Carcass quality a beef cattle in conventional finishing has heavier carcass, larger rib eye areas and less marbling than in organic finishing. Woodward et al. (1999)

Carcass quality

Carcass quality The production of lean carcass to meet consumer’s demand of low fat pork has resulted into decrease in intra muscular fat which may reduce the eating quality.

Amino acid supplementation

Amino acid supplementation Although amino acid supplementation to conventional pig diet resulted into increased pig performance,but it produced fatty carcass (Sundrum et al., 2001).

Physico-chemical qualities

Physico-chemical qualities Organic meat is high in moisture, but low in fat and energy. Lower water holding capacity and pH caused more cooking loss in organic meat than conventional meat.

Physico-chemical qualities

Physico-chemical qualities Enfalt et al. (1997) suggested a lower pH in Longissimus lumberum and Biceps femoris of outdoor reared pigs as a consequence of better utilization of all substrate other than glycogen during transportation to the slaughter house.

Physico-chemical qualities

Physico-chemical qualities The pH is known to influence the structure of myofibril and consequently water binding capacity and thereby colour of the meat. No influence noticed on Tenderness But sheer value is higher in organically produced animals (Farmer et al., 1997), presumably as a consequence of their greater motor activity.

Advantages of organic meat production

Advantages of organic meat production a) Ensures strict animal welfare measures. b) Better for environment c) Better sustainability of production d) Continuation of traditions and culture. e) Boost to traditional technologies. f) It is ‘safer’(antibiotic / chemical / drug/ pesticide free meat). g) It has better protein quality (proteins of organic pork were less denatured than those of traditional pork during

Advantages of organic meat production

Advantages of organic meat production h) It has lower content of carcinogenic nitrogen and thus reduces carcinogenic problems. i) Organic meat taste equal to or better than traditional meat. j) Veterinary costs are generally significantly lower than conventional farm (?)

Advantages of organic meat production

Advantages of organic meat production k) Greater mobility reduced abdominal fat and favoured muscle mass development in broilers. l) Motor activity increased breast percentage in m) Motor activity favours myogenesis against lipogenesis

NEGATIVE ASPECTS

NEGATIVE ASPECTS

Microbial qualities

Microbial qualities People who eat organic and natural food are eight times more prone to attack by new strain of E. coli bacteria (0157:H7) than rest of the population. Organically grown poultry is most contaminated product and according to USDA, 99% of broiler chicken carcass were contaminated with faecal E.coli (Cummins et al., 2001).

Limitations

Limitations Processing or preservation of meat and meat product is difficult without use of certain chemicals e.g., trisodium polyphosphate, sodium nitrate. It is practically difficult to provide a large locomotion area as prescribed in EEC Regulation on organic livestock farming, eg. 6.0 m indoors +4.5 m outdoors – for dairy cows 1.5 m indoors + 1.1 m outdoors – calves 1.3 m indoors + 1.0 m outdoors – fattening pigs

1600 cm indoors + 4 m outdoors – laying hens (Sundrum, 2001).

Limitations

Limitations (iii) Prolonged drug withdrawal period ends in deterioration of animal

(iv) In order to control external parasites, sheep must be dipped in an insecticide. It is now being realized that the most common conventional dips contain potentially dangerous chemicals (organo-phosphorus compounds), which are not allowed under organic regulations. If organic farmers have parasite problems in their sheep, they must use other chemicals, which are safer, but unfortunately more expensive, than the organo-phosphates.

Limitations

Limitations (v) Internal parasitic worms are another headache for any livestock farmer. The conventional method for control is to routinely dose the animals with drugs. The organic approach is to say that prevention is better than cure, and that proper rotation of pastures should enable the farmer to avoid re-infection of his flock or herd.