Hormone growth promotants making cattle meat tougher: study
ABC NewsOnline - Australia
September 13, 2005
Extensive taste tests conducted by the Beef Cooperative Research Centre have found hormone growth promotants (HGP) used in cattle make the meat tougher.
The findings are to be published in the Australian Journal of Experimental Agriculture.
Professor of meat science at the University of New England, John Thompson says while the hormone implants may improve cattle's feed efficiency, the taste of a fresh steak can be compromised.
"The importance of the HGP effect on eating quality really depends on where that meat is going," he said.
"As you said if it's going for hamburgers there is no impact that the consumer would see but if it's going for prime steaks in the supermarket then yes the consumer would be able to pick up a difference."