Theme 31: Grassland Production and Trade Issues
Description
The expectations of consumers ultimately determine the specification of product quality; and grassland systems produce a wide range of animal-based products. Therefore, to provide focus, this paper deals only with food products that are destined for markets that exhibit strong discretionary choice. Quality expectations of consumers have traditionally been based on product attributes such as taste, freshness, nutritional value and appearance, but customer expectations are expanding to encompass food safety, environmental care, animal welfare and biotechnologies.
Grassland forages and their management influence the intrinsic sensory properties of food. A dairy products case study is presented, indicating that pasture species and their interaction with local environmental factors, and the methods of forage conservation, can influence the chemical composition of milk, its ability to be processed into butter or cheese, and the final sensory characteristics of the product. These effects may result directly from compounds originating in the forage (e.g. carotenoids, aromatic terpenes) or indirectly through forage-related changes in animal physiology and enzyme production. Knowledge of these influences and the strict control of the determining factors are key elements in the granting of Protected Denomination of Origin (DMO) status and the benefits that accrue from marketing strategies that depend on this status.
Animal feeding regimes also influence the attributes of meat. Pasture-grazed animals have harder and yellower carcass fat than grain-fed animals. The daily energy intake of pasture-grazed animals is also generally lower; therefore there is less intra-muscular marbling. In addition, glycogen levels tend to be more marginal, which can negatively interact with psychological stress to produce a greater incidence of high ultimate pH carcasses. High pH levels (> 5.8) result in reduced tenderness, dark muscle and reduced shelf-life of fresh and chilled meats. Early identification of product quality variation is key to placing meat into the correct supply chain, and maximising the total value of the carcass. The positive and negative aspects of fatty acid profiles, phenol and indole compounds, and antioxidants originating from forages are discussed in respect of meat flavour and animal health.
Tight planning and management protocols for both plants and animals are crucial to achieving quality raw material from grassland systems. Unlike feedlot and barn-based enterprises, variation in forage quantity and quality can severely impact on animal performance, timeliness of supply and raw product constituents. Control of a forage-based system requires the setting of performance targets and on-going monitoring. Such measures can signal when the tactical use of specialist forages, or of high-quality supplements, will be of most value in maintaining target performance and animal health. Consistently supplying products with desired attributes, attending to animal welfare expectations and caring for environmental integrity will all be required if the credibility of ‘natural’ grassland products is to be sustained in the market-place. Controlled grazing of animals will be invaluable in meeting these multiple market demands.
Included in
Grassland Management and Animal Product Quality
The expectations of consumers ultimately determine the specification of product quality; and grassland systems produce a wide range of animal-based products. Therefore, to provide focus, this paper deals only with food products that are destined for markets that exhibit strong discretionary choice. Quality expectations of consumers have traditionally been based on product attributes such as taste, freshness, nutritional value and appearance, but customer expectations are expanding to encompass food safety, environmental care, animal welfare and biotechnologies.
Grassland forages and their management influence the intrinsic sensory properties of food. A dairy products case study is presented, indicating that pasture species and their interaction with local environmental factors, and the methods of forage conservation, can influence the chemical composition of milk, its ability to be processed into butter or cheese, and the final sensory characteristics of the product. These effects may result directly from compounds originating in the forage (e.g. carotenoids, aromatic terpenes) or indirectly through forage-related changes in animal physiology and enzyme production. Knowledge of these influences and the strict control of the determining factors are key elements in the granting of Protected Denomination of Origin (DMO) status and the benefits that accrue from marketing strategies that depend on this status.
Animal feeding regimes also influence the attributes of meat. Pasture-grazed animals have harder and yellower carcass fat than grain-fed animals. The daily energy intake of pasture-grazed animals is also generally lower; therefore there is less intra-muscular marbling. In addition, glycogen levels tend to be more marginal, which can negatively interact with psychological stress to produce a greater incidence of high ultimate pH carcasses. High pH levels (> 5.8) result in reduced tenderness, dark muscle and reduced shelf-life of fresh and chilled meats. Early identification of product quality variation is key to placing meat into the correct supply chain, and maximising the total value of the carcass. The positive and negative aspects of fatty acid profiles, phenol and indole compounds, and antioxidants originating from forages are discussed in respect of meat flavour and animal health.
Tight planning and management protocols for both plants and animals are crucial to achieving quality raw material from grassland systems. Unlike feedlot and barn-based enterprises, variation in forage quantity and quality can severely impact on animal performance, timeliness of supply and raw product constituents. Control of a forage-based system requires the setting of performance targets and on-going monitoring. Such measures can signal when the tactical use of specialist forages, or of high-quality supplements, will be of most value in maintaining target performance and animal health. Consistently supplying products with desired attributes, attending to animal welfare expectations and caring for environmental integrity will all be required if the credibility of ‘natural’ grassland products is to be sustained in the market-place. Controlled grazing of animals will be invaluable in meeting these multiple market demands.
