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Taste and Nutritional Differences of Non-Factory Farmed vs. Factory Farmed Eggs and Poultry
Descriptive
TypeOfResource
Text
Note
(type = date)
Fall 2013
Note
(type = supplementary materials)
Accompanied by video file
Subject
(authority = GGREAT)
Topic
Animal Topics
Subject
(authority = LCSH)
Topic
Poultry
Subject
(authority = LCSH)
Topic
Eggs
Subject
(authority = LCSH)
Topic
Factories
Subject
(authority = LCSH)
Topic
Poultry farms
Subject
(authority = local)
Topic
Conventional farming
Subject
(authority = LCSH)
Topic
Nutrition
Subject
(authority = LCSH)
Topic
Taste
Subject
(authority = local)
Topic
Local farms
Genre
(authority = GEM)
research study
Language
LanguageTerm
(authority = ISO 639-3:2007);
(type = text)
English
PhysicalDescription
InternetMediaType
application/pdf
Extent
17 p.
OriginInfo
DateCreated
(encoding = w3cdtf);
(qualifier = exact);
(keyDate = yes)
2013
Extension
DescriptiveEvent
DateTime
(encoding = w3cdtf);
(qualifier = exact)
2013
Detail
Paper and video completed in partial requirement for the course, Colloquium: Ethics in Science and Society.
AssociatedEntity
Role
Teacher
Name
Julie M. Fagan
Affiliation
SEBS - Animal Science, Rutgers University
Type
Course
Label
Colloquium: Ethics in Science and Society
TitleInfo
Title
Taste and Nutritional Differences of Non-Factory Farmed vs. Factory Farmed Eggs and Poultry
Name
(type = personal)
NamePart
(type = family)
Brower
NamePart
(type = given)
Sunny
Role
RoleTerm
(type = text);
(authority = marcrelator)
Author
Name
(type = personal)
NamePart
(type = family)
Dorsey
NamePart
(type = given)
Jillian
Role
RoleTerm
(type = text);
(authority = marcrelator)
Author
Name
(type = personal)
NamePart
(type = family)
Malvetti
NamePart
(type = given)
Kate
Role
RoleTerm
(type = text);
(authority = marcrelator)
Author
Name
(type = personal)
NamePart
(type = family)
Fagan
NamePart
(type = given)
Julie M.
Role
RoleTerm
(type = text);
(authority = marcrelator)
Author
Affiliation
SEBS - Animal Science
Abstract
(type = abstract)
Is there really a difference in the taste, nutrition, and environmental factors, between factory and free-range poultry and eggs?
Abstract
(type = summary)
We set out to determine the health and taste differences between free range and factory farmed eggs and poultry products for the benefit of the consumer. There is an extensive amount of information available on the different farming methods, labeling terms, health and taste for egg and poultry products. We have found that there are health and taste differences present in free range eggs and poultry in comparison to the factory farmed options. The free range eggs are higher in vitamins, minerals, and lower in cholesterol, while free range poultry is found to be leaner and tougher due to the chickens more active lifestyle and natural diet. A cartoon strip was created focusing on this topic and as sent to various newspapers and food blogs.
RelatedItem
(type = host)
TitleInfo
Title
GGREAT Student Projects
Identifier
(type = local)
rucore00000002167
Location
PhysicalLocation
(authority = marcorg);
(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T35B00WR
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Rights
RightsDeclaration
(AUTHORITY = GS);
(ID = rulibRdec0006)
The author owns the copyright to this work
RightsHolder
(type = personal)
Name
FamilyName
Fagan
GivenName
Julie M.
Role
Copyright holder
RightsHolder
(type = personal)
Name
FamilyName
Brower
GivenName
Sunny
Role
Copyright holder
RightsHolder
(type = personal)
Name
FamilyName
Dorsey
GivenName
Jillian
Role
Copyright holder
RightsHolder
(type = personal)
Name
FamilyName
Malvetti
GivenName
Kate
Role
Copyright holder
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical
RULTechMD
(ID = TECHNICAL1)
ContentModel
Document
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Statistical Profile