Studies in beef quality. III.—effects of hexoestrol implantation

Abstract

The eating quality of meat from two groups of animals treated with hexoestrol has been compared with that of meat from appropriate untreated animals. In one group, of low‐grade animals, a favourable influence of treatment on flavour and tenderness of roast rib muscle was found, although an opposite effect was found in stewed neck muscle from the same animals. In a second group, of better grade, there were no significant differences in the eating quality of roast ribs from treated and untreated animals. In the group of high grade there was less intramuscular fat in the treated animals. Possible interpretations of these results are discussed.