The Benefits of Organic Meat are multifaceted; from promoting environmental protection and reducing exposure to harmful pesticides, to prioritizing animal health and producing healthier food. A recent study demonstrated that the benefits of organic meat extend to storage capacity, with chicken breast from organic production systems showing an overall higher shelf-life than conventionally grown chicken.

The researchers reported that over a 10-day storage period, organic chicken exhibited delayed bacterial growth and developed fewer spoilage indicators than non-organic chicken. This study is the first to compare the shelf-life of organic chicken relative to conventional chicken, falling in line with research on organic produce [The Benefits of Organic Produce].

Over 10 days of refrigerated storage, researchers assessed spoilage indicators of organic and conventionally produced chicken breasts. Samples were screened for concentrations of biogenic amines (nitrogenous compounds present in plant and animal cells) and volatile organic compounds (VOCs). These compounds are generated through bacterial metabolism, which are used to assess the composition and size of microbial communities, specifically spoilage-associated bacteria. To further determine bacterial presence, researchers plated and incubated liquified samples on petri dishes and combined this data with meat pH. Lastly, the chicken was presented to potential consumers who assessed the meat based on visual, aromatic, and textural factors.

By Day 10, organic meat held significantly fewer biogenic amines (BAs) and volatile organic compounds (VOCs) linked to meat spoilage relative to conventional chicken. Through 10 days, organic chicken breasts hosted less than 50% of the meat spoilage indicators (BAs) on conventional cuts and were free of acetoin–A chemical responsible for spoiled meat’s odor.

Microbiological analysis indicated significant delays in bacterial growth in organic meats and presented no microbial presence before Day 6. Conventional samples contained bacteria on Day 0, and though both meats hosted similarly sized bacterial populations on Day 10, organic has a stronger and longer period of initial freshness.

Consumers noted that the organic chicken retained preferable elasticity and odor compared to conventional chicken, though respondents preferred conventional meat visually.

Chemical, microbial, and sensory indicators demonstrate organic chicken’s ability to stay fresh for longer than conventional, in addition to being farmed with more regard for animal and environmental welfare. It’s important to note that for all chicken, organic or conventional, safe cooking and storage practices are necessary as bacterial growth can cause serious foodborne illnesses.

Banner Photo Credit: Finn Mund; https://unsplash.com/@finnmund