Method for improving the organoleptic qualities of the meat from

Details Method for improving the organoleptic qualities of the meat from Method for improving the organoleptic qualities of the meat from

1994-11-17

1996-11-12

Kim, Kay K. A.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

4241841, 4241851, 4241941, 530313, A61K 3809, A61K 39385, C07K 723

Patent

active

055737676

ABSTRACT:
Method for improving the organoleptic qualities of the meat from uncastrated male domestic animals, vaccines which are usable in this method, new peptide, in particular, for producing these vaccines and vaccination kit relating thereto.
The method for improving the organoleptic qualities, especially the smell, taste and tenderness, of the meat from uncastrated male domestic animals comprises, shortly before slaughter of the animal in question, abolition of the action of the androgenic and non-androgenic steroids by active or passive anti-LHRH immunoneutralization, while the advantages linked to the male character of the animal are maintained virtually up to slaughter. The vaccines comprise, as a peptide, natural LHRH or a peptide of formula Trp - Ser - Tyr - Gly - Leu - Arg - Pro - Gly - NH.sub.2, coupled to an immunogenic carrier protein.

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