METHODS FOR IMPROVING MEAT TENDERNESS AND RELATED MEAT PRODUCTS AND FEEDSTUFFS

摘要

A method for increasing the tenderness of livestock meat tissues and meatproducts produced from animals treated in accordance with the method. Themethod involves increasing the calcium concentration in livestock muscletissue prior to harvest of the animal to a degree sufficient to activate orenhance postmortem tenderization mechanisms. This is accomplished, mostpreferably, through the administration of Vitamin D, its analogs orderivatives, or combinations thereof, at concentrations above those requirednutritionally to livestock in order to decrease shear force (increasetenderness) of meat tissues. Feedstuffs doped with the supplement are alsoprovided.