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meat science

Genetic Markers for Beef Tenderness

The world’s first gene marker for beef tenderness was recently discovered by researchers working in the Cooperative Research Centre (CRC) for Cattle and Beef Quality. This complements the world’s first and only other gene marker test for a production trait, the discovery of the TG5 marbling gene, also discovered by Dr Bill Barendse from CSIRO Livestock Industries, Brisbane.

Simple, Indirect Selection for Beef Tenderness

The Cooperative Research Centre (CRC) for Cattle and Beef Quality recently identified a simple, indirect criterion that breeders can use on-property to select for beef tenderness. CRC results show strong favourable genetic relationships between beef tenderness and Meat Standards Australia (MSA) overall eating quality (MQ4 score) and the flight time of an animal. An animal’s flight time is an electronic measure of the amount of time taken by an animal to cover ~2 m after it leaves a weighing crush, with fast times indicating animals that have poor temperaments.

Early Setbacks can cause tougher beef

New research has found that managing the growth rate of cattle from weaning is just as important as what they are fed in the feedlot in terms of determining meat quality and yield.

What do we know about getting fat into muscle?

Despite all the hype, world literature suggests that marbling only explains 10 to 15% of the variance in palatability. Meat Standards Australia (MSA) research basically agrees and shows that the contribution of marbling to palatability was significant and important, but just one of many factors determining final palatability.

Changes in tenderness of a range of beef muscles with ageing

There is renewed interest in opportunities to upgrade the quality and value of certain cuts of beef such as chuck, topside, silverside and thick flank.

New light on tenderness and the calpain system

While much has been learned about the practical factors affecting tenderness of meat, investigations continue into what happens inside the cells. Scientists in CRC III are aiming for a deeper understanding of body chemistry and its genetic controls in the hope this knowledge will lead to new ways to produce more tender beef.