Consumers' values and beliefs likely influence their perceptions of important animal product attributes and their purchasing behavior.
Organic dairy cows that consume 100% pasture have lower production but were more profitable because of higher feed costs for supplemented cows.
Frequent assessment of performance, educational needs, and training of dairy personnel should be top priorities for dairy operations.
Consumers show measurable willingness to pay for non-quality attributes of beef including reduced environmental impact.
Researchers are evaluating the effect of cooling gel on pain sensitivity and healing of hot-iron cattle brands.
Subtle differences in meat quality exist between steers finished on either a corn and barley or potato byproduct ration.
Although grazed pastures are net sources of GHG, the researchers said their results indicate potential opportunities to reduce GHG fluxes.
A study of reflective barriers on polyethylene calf hutches has shown that the barriers do moderated hutch microclimate.
Three factors make big food corporations socially responsible, says Temple Grandin.
Consumers are interested in not only what they buy, but how it was made and who/what was affected in bringing it to market.