Abstract
Selected beef cuts were evaluated to determine whether the flavor was affected when animals were treated with Ruelene® (4-tert-butyl-2-chlorophenyl methyl methylphosphoramidate) for the control of cattle grubs. The palatability evaluations were made by the Human Nutrition Research Division in cooperation with the Entomology Research Division of the U. S. Department of Agriculture. Two groups of animals were treated with Ruelene, one group with 5 sprayings and the other with 1 spraying. The yearling Hereford steers used in the tests were from Government herds near the Kerrville, Texas, area and had no previous exposure to organic phosphorus insecticides. Animals of comparable age, weight, and condition were selected for each group, and the control and treated animals were kept under identical conditions.
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