| |
Injection site scar tissue, which often is not detected
until meat is cut in the grocery store, must be trimmed out
for consumer acceptance. A recent university study showed
that the tenderness of meat from injected areas is
decreased. The study utilized calves that had no previous
injections. Calves were injected with one of seven approved
products or with a "control injection" of sterile water, one
time in the left top sirloin butt and one in the left
outside round at weaning. Calves were slaughtered 178 days
later. The study revealed that an IM injection
administration of all the seven compounds, including sterile
water, caused unacceptable tissue consequences. The muscles
of the top sirloin butt and outside round near the injection
sites produced areas up to 49.5 and 63.6 cubic inches large
that were unacceptably tough, compared to the uninjected
rump muscles. The injection of any of the seven compounds
resulted in more than three visibly affected steaks per area
injected. The problem is also in the steaks that had no
visible blemishes where the meat was tougher due to the
damaged tissue. Avoiding income loss from improper
injections can be accomplished by following a few simple
procedures.
Back to Section 5
Back
Continue |
|
