A METHOD FOR IMPROVING THE ORGANOLEPTIC QUALITIES OF MEAT

The process for improving the organoleptic qualities, in particular the odour, savour and tenderness, of meat from non-castrated male domestic animals comprises, shortly before slaughtering the animal concerned, the suppression of the action of androgenic and nonandrogenic steriods by active or pass...

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Bibliographic Details
Main Authors CLAUDE ROULET, MICHEL BERNARD BONNEAU, CLAIRE CHOUVET, RAYMOND DUFOUR
Format Patent
LanguageEnglish
Published 09.09.1992
Edition5
Subjects
AGRICULTURE
ANIMAL HUSBANDRY
CARE OF BIRDS, FISHES, INSECTS
CHEMISTRY
FISHING
FORESTRY
HUMAN NECESSITIES
HUNTING
HYGIENE
MEDICAL OR VETERINARY SCIENCE
METALLURGY
NEW BREEDS OF ANIMALS
ORGANIC CHEMISTRY
PEPTIDES
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR
TRAPPING
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Summary:The process for improving the organoleptic qualities, in particular the odour, savour and tenderness, of meat from non-castrated male domestic animals comprises, shortly before slaughtering the animal concerned, the suppression of the action of androgenic and nonandrogenic steriods by active or passive anti-LHRH immunoneutralisation while maintaining, and up to slaughtering, the advantages linked to the male characteristics of the animal. The vaccines comprise, as peptide, natural LHRH or a peptide of formula Trp - Ser - Tyr - Gly - Leu - Arg - Pro - Gly - NH2, coupled to an immunogenic carrier protein.
Bibliography:Application Number: IE19920000648