1 Department of Marketing and Statistics, Aarhus School of Business, Aarhus BSS, Aarhus University2 MAPP - Centre for Research on Customer Relations in the Food Sector, Aarhus School of Business, Aarhus BSS, Aarhus University3 unknown
A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having a considerable variation in eating quality. Previous research has documented that it is possible to fatten cows during lactation (Liboriussen & Klastrup, 1998), but the potential for dry cows has not been investigated. Furthermore the effect on the eating quality of fattening dry cows has not been investigated thoroughly. The present study comprise two trials. The results of both the first and second trail, including 62 cows in 2002, are reported here.