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Methods for improving meat tenderness and related meat products and feedstuffs
Methods for improving meat tenderness and related meat products and feedstuffs
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机译:改善肉嫩度及相关肉制品和饲料的方法
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摘要
A method for increasing the tenderness of livestock meat tissues. The method involves increasing the calcium concentration in livestock muscle tissue prior to harvest of the animal to a degree sufficient to activate or enhance postmortem tenderization mechanisms. This is accomplished, most preferably, through the administration of Vitamin D, its analogs or derivatives, or combinations thereof, to livestock at concentrations above those required nutritionally in order to decrease shear force (increase tenderness) of meat tissues.
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