An ISU study shows feeding vitamin D to cattle improves the tenderness of beef.
Vitamin D helps the body absorb calcium, which is needed to break down proteins in muscle.
Researchers consider the work a breakthrough on tenderness, and the cost per animal would be just a few cents a day. Soy milk triggers some unflattering adjectives from taste testers. ISU researchers are toning down soybeans to better suit American taste buds. They are testing foods made from soybeans developed at ISU that lack three enzymes responsible for beany flavor. A significant improvement in soy milk flavor has been noted.