J Sci Food Agric 2019 Jul 20;99(9):4218-4225. Epub 2019 Mar 20.
Food Safety Program, IRTA, Monells, Spain.
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 Q , 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 Q 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.