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There are negative effects associated with hormone implants in the quality of meat: such include increase number of dark cutters, decreased marbling and decrease in tenderness in comparison with cattle that have not been implanted. Studies have shown that less implanted cattle achieved the Choice grade versus the "control" (non-implanted) group, and a higher number of carcasses from implanted cattle were found to be dark cutters (compared with no dark-cutters from the control). Both lower grades and decrease in colour aesthetics often equate to lower in tenderness.

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11y ago

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