Use of 25-hydroxyvitamin D3 to Improve Tenderness of Beef

dc.contributor.author Lonergan, Steven
dc.contributor.author Carnagey, K.
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Lonergan, Steven
dc.contributor.author Trenkle, Allen
dc.contributor.author Beitz, Donald
dc.date 2018-08-25T22:48:50.000
dc.date.accessioned 2020-06-29T23:29:33Z
dc.date.available 2020-06-29T23:29:33Z
dc.date.copyright Sat Jan 01 00:00:00 UTC 2005
dc.date.embargo 2014-02-09
dc.date.issued 2005-01-01
dc.description.abstract <p>Tenderness is one of the most important quality characteristics of beef to both consumers and producers. To date, no practical method of producing consistently tender beef has been adopted by the beef industry. Researchers have demonstrated that feeding a supernatural dosage (0.5 to 7.5 million IU) of vitamin D3 to beef cattle for 7 to 10 days before slaughter will result in more tender carcasses (Swanek et al., 1999; Montgomery et al., 2000; Montgomery et al., 2002; Karges et al., 2001). Feeding this amount of vitamin D3 results in elevated plasma and muscle calcium concentrations (Swanek et al., 1999; Montgomery et al., 2000; Montgomery et al., 2002; Karges et al., 2001). The assumed mechanism for this tenderization effect is that the elevated muscle calcium concentration enhances the action of the calcium-dependent protease system of myofibrillar (troponin-T) protein degradation postmortem. Enhanced myofibrillar protein degradation results in more tender beef that is more desirable to consumers. For producers, being able to produce a “guaranteed tender” product even may warrant a price premium.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol651/iss1/67/
dc.identifier.articleid 1974
dc.identifier.contextkey 5090524
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-1118
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol651/iss1/67
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8261
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol651/iss1/67/2005.pdf|||Sat Jan 15 01:26:46 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords Animal Science
dc.title Use of 25-hydroxyvitamin D3 to Improve Tenderness of Beef
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isAuthorOfPublication 6a8e1178-0f76-46eb-bf7a-9f871232456b
relation.isJournalIssueOfPublication fe2e99db-6081-42a3-82fa-c1a82b62df7d
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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