Bison meat: Characteristics, challenges, and opportunities (Review).
Galbraith, J., Rodas-Gonzalez, A., Lopez-Campos, O., López-Campos, Ó., Juárez, M., and Aalhus, J.L. (2014). "Bison meat: Characteristics, challenges, and opportunities (Review).", Animal Frontiers, 4(4: Art.No.:41913), pp. 68-73. doi : 10.2527/af.2014-0036 Access to full text
• The bison industry in North America is growing and continuing to position their meat products in the premium red meat marketplace both nationally and internationally. • Bison are an economically competitive red meat for livestock producers, due to their relatively low input costs and high market value. • Bison meat has shown superior nutritional (high proportion of protein and excellent source of vitamins) and palatability quality traits (generally more tender and juicy) compared with beef. • Some challenges exist, such as improving carcass assessment systems and color stability to expand into the fresh-meat retail market.
Report a problem on this page
- Date modified: