METHODS FOR IMPROVING MEAT TENDERNESS AND RELATED MEAT PRODUCTS AND FEEDSTUFFS

摘要

A method for increasing the tenderness of livestock meat tissues and meat products produced from animals treated in accordance with the method. 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, at concentrations above those required nutritionally to livestock in order to decrease shear force (increase tenderness) of meat tissues. Feedstuffs doped with the supplement are also provided.