Valin C, Renerre M, Touraille C, Koop J, Sornay J
Ann Nutr Aliment. 1978;32(4):857-67.
The effects of the nature of energy intake, of the slaughter weight and of the use of hormones on the quality of veal meat were studied. Concerning the colour of meat, the use of hormones has no effect either on the pigment content or on the ultimate pH, but the nature of energy intake and the slaughter weight can affect these two parameters. With the increase of the slaughter weight and the substitution of lipids by starch in the diet, the probability to get a redder meat increases. For a given carcass weight, the use of hormones goes with a significant decrease of the tenderness of meat.
研究了能量摄入性质、屠宰体重和激素使用对小牛肉品质的影响。关于肉的颜色，激素的使用对色素含量或最终pH值均无影响，但能量摄入性质和屠宰体重会影响这两个参数。随着屠宰体重的增加以及日粮中淀粉替代脂肪，肉色变红的可能性增加。对于给定的胴体重量，使用激素会导致肉的嫩度显著下降。
