Effects of genes on beef tenderness

摘要

Previous research has shown two enzymes are responsible for postmortem beef tenderness: calpain promotes tenderness, while calpastatin is a calpain inhibitor. U.S. Meat Animal Research scientists evaluated the association of different genotypes of these enzymes with tenderness, juiciness and flavor. Three populations of cattle were used - Bos taurus (BT), Bos taurus with Bos mdicus influence (BT/BI), and purebred (BI). Those animals in the BT and BT/BI group that inherited CC and CT genotypes of thecalpastatin gene produced tougher meat than those inheriting the TT genotype. Also, animals inheriting the CC genotype produced blander steaks than those inheriting the CT and TT genotypes. There was no significant sensory association of the calpastatingene with the BI population.