The quality of sirloin from zeranol implanted steers

Autor:	E. Dransfield, G. R. Nute
Rok vydání:	2007
Předmět:	chemistry.chemical_compound Longissimus Animal science chemistry business.industry Zeranol food and beverages Medicine business Industrial and Manufacturing Engineering Food Science Lean meat
Zdroj:	International Journal of Food Science & Technology. 19:21-28
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1984.tb00324.x
Popis:	Summary Twelve Friesian steers were implanted with 36 mg of zeranol approximately 90 days prior to slaughter, whilst twelve non-implanted steers acted as controls. At 18–22 months, implanted animals reached 490 kg, 23 days earlier than the controls, at a similar fatness. Implantation had no effect on pH, colour, intramuscular fatness or connective tissue content of the raw M. longissimus fumborum. There was no indication that lean meat, which would result from commercial production after implantation, would be inferior in texture, flavour, juiciness or less acceptable than fatter meat.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::beaa7ff224b199010cb120f9400b7f17 https://doi.org/10.1111/j.1365-2621.1984.tb00324.x Zobrazit plný text záznamu Plný text