Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-23T11:40:39.596Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of growth promoters on the composition, rate of cooling and eating quality of beef carcasses

Published online by Cambridge University Press:  21 November 2017

B G Lowman ,
D R Neilson ,
N A Scott  and
E A Hunter
B G Lowman
Affiliation:
The Edinburgh School of Agriculture, West Mains Road, Edinburgh EH9 3JG
D R Neilson
Affiliation:
The Edinburgh School of Agriculture, West Mains Road, Edinburgh EH9 3JG
N A Scott
Affiliation:
The Edinburgh School of Agriculture, West Mains Road, Edinburgh EH9 3JG
E A Hunter
Affiliation:
AFRC Unit of Statistics, King’s Buildings, West Mains Road, Edinburgh
Get access

Extract

A previous investigation, reported at the Winter Meeting 1985, showed significant effects of growth promoters on carcass composition and on the eating quality of sirloin steaks. The growth promoters investigated factorially were (a) hormonal implants (heifers, Zeranol; steers, Zeranol + Trembolone acetate), (b) feed additive (Avotan) and (c) fishmeal. The experiment was repeated during the winter of 1984/85, with the eating quality investigation expanded to cover some 192 households, using sirloin steaks from all 64 cattle involved in the investigation. In addition, the rate of carcass cooling in the left-hand side of each animal was measured using electronic probe thermometers placed in the longissimus dorsi immediately after slaughter. This data was used to test the hypothesis that rate of carcass cooling was negatively related to the fat content of the carcass and with overall eating quality due to the effects of cold shortening.

Type
Carcass Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 42
Copyright
Copyright © The British Society of Animal Production 1986

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)