Methods for improving meat tenderness and related meat...

Details Methods for improving meat tenderness and related meat... Methods for improving meat tenderness and related meat...

A - Human Necessities

23

K

A23K 1/16 (2006.01) A61K 31/59 (2006.01)

Patent

CA 2297820

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.

L'invention concerne un procédé permettant d'attendrir les chairs du bétail et les produits carnés produits à partir d'animaux traités conformément à ce procédé. Ledit procédé consiste à augmenter la concentration de calcium dans les tissus musculaires avant l'abattage du bétail à un niveau suffisamment élevé pour activer ou accélérer les mécanismes d'attendrissage post mortem. Cette opération s'effectue, de préférence, en administrant de la vitamine D, ses analogues ou ses dérivés, ou une combinaison de ces produits, à des concentrations supérieures aux doses nutritionnelles requises de manière à amoindrir les forces de cisaillement (à accroître la tendreté) des tissus carnés. L'invention concerne également des produits pour animaux auxquels on a ajouté ce supplément nutritionnel.

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