Influence of Paylean (Ractopamine Hydrochloride) on Pork Quality
An overview of the effects of ractopamine hydrochloride on fresh pork quality and cooked pork palatability by Dr Jason K. Apple of the University of Arkansas. Its inclusion in the late-finishing diet has no detrimental effects on muscle pH, fresh pork colour, firmness/wetness, water-holding capacity or marbling/intramuscular fat content but some experiments have revealed changes in fatty acid composition of the carcass fat and adverse effects on pork tenderness.