The Study
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour.
This study looked at how different types of food and cow breeds affected the taste and freshness of beef. It found that one diet made the meat stay fresher longer, but it didn't prove that the diet caused the change — it just showed they went together.
Analysis score
Maximum 72 for a cohort study.
Where the score came from
Scientists fed cows either grass or grain and checked how their meat looked and tasted over time.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 512 / 100
Quality score
Groups of people are followed over time to see who develops an outcome. Strong for identifying risk factors and associations, but cannot prove causation as firmly as RCTs.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — grass-fed beef lasts longer on the shelf without turning brown or going rancid, which means less waste and better appearance for shoppers.
- 2Grass-fed beef had 30–40% more conjugated linoleic acid and higher vitamin E.
- 3It stayed redder and didn't go bad as fast during store display.
- 4Grain-fed beef oxidized more and turned brown quicker.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Meat science
Year
2008
Authors
H. Warren, H. Warren, N. Scollan, G. Nute, S. Hughes, J. Wood, R. Richardson
Related Content
Claims (4)
Grass-fed beef has 30–40% more conjugated linoleic acid and more vitamin E than grain-fed beef.
Beef from cattle fed concentrate diets has higher levels of lipid oxidation in muscle tissue due to increased polyunsaturated fats and lower vitamin E, leading to reduced shelf life and quality of the meat.
Beef cattle fed grass silage instead of concentrate feed have higher vitamin E in their blood and muscle, less fat breakdown in their meat during storage, and better meat color under oxygen-rich packaging, leading to longer shelf life and reduced oxidation.
Beef from Aberdeen Angus cross steers has slightly better taste and texture ratings than beef from Holstein-Friesian steers, but the type of feed has a stronger influence on meat quality than the breed of cattle.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.