Methods for Improving Meat Tenderness

Abstract

A method for increasing the tenderness of livestock meat tissues. The method involves increasing the calcium concentration in livestock muscle tissue prior to harvest of the animal to a degree sufficient to activate or enhance postmortem tenderization mechanisms. This is accomplished, most preferably, through the administration of Vitamin D, its analogs or derivatives, or combinations thereof, to livestock at concentrations above those required nutritionally in order to decrease shear force (increase tenderness) of meat tissues.