Effects of Multiple Grass- and Grain-Fed Production Systems on Beef Fatty Acid Contents and Their Consumer Health Implications

Author:

Klopatek Sarah C.1,Xu Yanqing1,Yang Xiang1,Oltjen James W.1,Vahmani Payam1ORCID

Affiliation:

1. Department of Animal Science, University of California, Davis, One Shields Avenue, Davis, California 95616, United States

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Reference76 articles.

1. Cheung, R.; McMahon, P. Back to Grass: The Market Potential for U.S. Grass-Fed Beef; Stone Barns Center for Food and Agriculture, 2017; https://www.stonebarnscenter.org/blog/future-grassfed-beef-green/ (accessed Sept 29, 2021).

2. United States Department of Agriculture Food Safety and Inspection Service. Food Safety and Inspection Services Labeling Guideline on Documentation Needed to Substantiated Raising Claims for Label Submission, 2019; https://www.fsis.usda.gov/guidelines/2019-0009 (accessed Sept 15, 2021).

3. McCluskey, J. Changing Food Demand and Consumer Preferences; SE Washington State University, Paper prepared for Agricultural Symposium Federal Reserve Bank of Kansas City, July 14–15, 2015; https://www.kansascityfed.org/documents/7025/mccluskey-paper.pdf (accessed Sept 15, 2021).

4. Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments

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