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Article: Feeding vitamin [D.sub.3] for three days may not improve pork tenderness. (Bottom Line of Nutrition/Swine).(Statistical Data Included)
- Article from:
- Feedstuffs
- Article date:
- September 23, 2002
- Author:
CopyrightCOPYRIGHT 2002 Miller Publishing Company, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Consistent color and tenderness of pork are two major quality factors that affect consumers' purchases of pork. With the move toward higher lean growth genetics, there has been an increasing incidence of "tough" (reduced tenderness) pork product.
Tenderness problems are also a concern in lamb and beef. Associating calcium with meat tenderness has been. well defined by several researchers. These researchers have demonstrated that increasing muscle calcium increases the activity of calpains, which are intracellular proteases responsible for postmortem meat tenderness.
Researchers have investigated the efficacy of feeding high amounts of vitamin [D.sub.3] ...