A multifaceted approach to providing consumers consistent meat tenderness
T.P.L. Smith, T.L. Wheeler, S.D. Shackelford, R.T. Stone, E.
Casas, G.L. Bennett, J.W. Keele and M. Koohmaraie
USDA, ARS, U.S. Meat Animal Research Center, PO Box 166, Spur
18D, Clay Center, NE 68933 USA
E-Mail:
Proceedings of the New Zealand Society of Animal Production.
2000, 60: 83-84
A comprehensive program of research on the physiological and
genetic basis of variation in meat tenderness has been undertaken. Key
processes of tenderization have been identified; intervention and
testing protocols have been devised and evaluated, including calcium
chloride injection and in-line tenderness testing/classification.
Genetic loci influencing meat tenderness have been detected, and DNA
markers developed to aid selection and eventual identification of the
allelic variation underlying these effects. This combined effort is
leading to management and production approaches to providing a
consistent, tender meat product.
Keywords: NZSAPAB;
tenderization; QTL; meat quality; calpain.
Last Updated 12-07-2000
