Effect of Methods of Stilbestrol Administration on Quality Factors of Beef

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Abstract
Tenderness, juiciness and flavor factors were measured by a sensory panel on meat from four groups of Hereford steers; Group I, stilbestrol administration orally in daily feed, choice grade finish; Group II, stilbestrol administration by pellet implantation, choice grade finish; Group III, no hormone treatment, choice grade finish; Group IV, no hormone treatment, below choice grade finish. Results of evaluation of anterior and posterior top round roasts and 6-7-8th and 9-10-11th rib roasts indicated that hormone treatment by either method of administration produces beef which is less tender than beef from untreated steers which are finished to the same degree. Hormone treatment did not affect the juiciness and flavor qualities. Method of stilbestrol administration did not influence quality factors. Both top round roasts were scored significantly lower in all factors than the rib roasts. The posterior rounds were less tender than the anterior, but no significant differences were found between the two rib roasts. Treatment effects were similar on all four cuts evaluated. A highly significant correlation1 was noted between the percent ether extract and flavor scores. Copyright © . .