The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, "U" conformation class...

In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of the FABP4 gene, which is a fatty acid binding protein 4 in Korean cattle (n = 513). When analyzing the relationship between single genotype, fatty acids and carcass trait, individuals of GG, GG, C...

Retained heterosis for meat traits was estimated in F3 generation castrate males in three composite populations of beef cattle finished on two levels of dietary energy density (2.82 Mcal of ME and 3.07 Mcal of ME and 11.50% CP) and serially slaughtered at four end points at intervals of 20 to 22 d. Breed effects were evaluated in nine parental breeds (Red Poll [R], Hereford [H], Angus [A], Limo...

Experimental economic procedures were used to measure the effects of changes in marbling score and Warner-Bratzler shear force (WBSF) value on consumer purchasing behavior and willingness to pay for beef strip loin steaks (n = 541). Consumers were more likely to bid on a steak during the experimental auction if the steak had a high marbling score or low WBSF value. Averaging across all consumer...

Genotypes at the retinoic acid receptor-related orphan receptor C (RORC) gene were associated with fatness in 1750 cattle. Ten SNPs were genotyped in RORC and the adjacent gene leucine-rich repeat neuronal 6D (LRRN6D) to map the QTL, 7 of which are in a 4.2-kb sequence around the ligand-binding domain of the RORC gene. Of the 29 inferred haplotypes for these SNPs, 2 have a combined frequency of...

Fatty acid composition of beef intramuscular tissue is an important trait because high proportions of mono-unsaturated fatty acid are related to favorable beef flavor. In this study, we investigated the effects of genetic factors, such as stearoyl-CoA desaturase (SCD), on beef carcass traits, including fatty acid composition, in the Hanwoo. Analysis of fatty acids in Hanwoo was performed using ...

This study evaluated the effect of eye muscle area (EMA), ossification, carcass weight, marbling and rib fat depth on the incidence of dark cutting (pH(u)>5.7) using routinely collected Meat Standards Australia (MSA) data. Data was obtained from 204,072 carcasses at a Western Australian processor between 2002 and 2008. Binomial data of pH(u) compliance was analysed using a logit model in a Baye...

In addressing the topic of “The Relationship of Animal Leanness to Meat Tenderness,” I think it is extremely important to establish how much variability in tenderness exists and the extent to which the lack of tenderness is a problem. In addition, it is important to establish a definition or description of “animal leanness.” Carcasses may be lean because animals were fed beta-agonists, injected...

Cured Iberian ham is one of the most valuable meat products of Spain and Portugal, with a first-rate consumer acceptance. Its sensorial characteristics are basically due to high intramuscular fat content and marbling, i.e. number, position, shape and size of intramuscular fat streaks. Our current attempts are to investigate the relationship between spatio-geometrical characteristics of fat stre...