A study conducted by SDSU researchers evaluated the impact additive combinations of growth-promotant technologies can have on beef carcass characteristics and tenderness. This study evaluated four combinations of growth-promoting technologies: 1) no technology, 2) antibiotic.
Editor’s note: This article provides background information for the Growth Promotant Technologies: Impact on Beef Production and Meat Quality – Research story on page B1. The United States produced 17.6 percent of the world’s beef.