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Bison meat: Characteristics, challenges, and opportunities

Galbraith, J., Rodas-González, A., López-Campos, Ó., Juárez, M., Aalhus, J. (2014). Bison meat: Characteristics, challenges, and opportunities, 4(4), 68-73. http://dx.doi.org/10.2527/af.2014-0036

Abstract

© Galbraith, Rodas-González, López-Campos, Juárez, and Aalhus. • 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.

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