Feeding 25-hydroxyvitamin D to improve beef tenderness
نویسندگان
چکیده
منابع مشابه
Use of 25-hydroxyvitamin D3 and dietary calcium to improve tenderness of beef from the round of beef cows.
The objective of this trial was to determine how 25-hydroxyvitamin D(3) (25-OH D(3)) supplementation, altering supplemental dietary calcium, or their combination influence postmortem biochemical and tenderness changes in muscles from the round of mature cows. Twenty-seven Angus cows (3 to 7 yr old) were allotted randomly to 9 pens with 3 cows per pen. Treatments were arranged in a 3 x 3 factori...
متن کاملUse of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers.
The objective of this trial was to determine whether a single bolus of 25-hydroxyvitamin D(3) (25-OH D(3)), vitamin E, or a combination of the 2 would improve the tenderness of steaks from the LM of beef heifers. Forty-eight Angus crossbred heifers were allotted randomly to 8 pens. Six heifers were in each pen, and there were 2 pens per treatment. The 4 treatments included control (no 25-OH D(3...
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Importance of Beef Tenderness Beef palatability is affected by many factors and tenderness is cited as one of the most important. Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al., 2001). Consequently, the meat industry is in a continual search for methods to improve the tendern...
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Consumers today consider tenderness to be the single most important determinant of beef quality. This is reflected by the positive relationship between retail price of a beef cut and its perceived tenderness (i.e., tenderloin steak). The most recent National Beef Quality Audit estimated that the inconsistencies associated with beef tenderness potentially cost the U.S. beef industry approximatel...
متن کاملThe hydrodyne: a new process to improve beef tenderness.
The organoleptic trait most affecting consumer acceptance of beef is tenderness. The Hydrodyne process uses a small amount of explosive to generate a shock wave in water. The shock wave passes through (in fractions of a millisecond) objects in the water that are an acoustic match with water. Four beef muscles (longissimus, semimembranosus, biceps femoris, and semitendinosus) exposed to either 5...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2004
ISSN: 1525-3163
DOI: 10.2527/2004.8251410x