Using Genetic Panels to Predict Tenderness in Beef Cattle
نویسندگان
چکیده
منابع مشابه
Evaluation of the Tendertec beef grading instrument to predict the tenderness of steaks from beef carcasses1
Four experiments were conducted, using carcasses from cattle identified for anticipated variability in tenderness (Exp. 1, 2, and 3) and carcasses selected for variability in physiological maturity and marbling score (Exp. 4), to evaluate the ability of the Tendertec Mark III Beef Grading Probe (Tendertec) to predict tenderness of steaks from beef carcasses. In Exp. 1, 2, and 3, longissimus ste...
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To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, r...
متن کاملThe beef tenderness model
Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: http://creativecommons.org/licenses/by/2.5/za Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science. _________________________________________________________________________________...
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Reproduction is a key profit driver in beef cattle production systems around the world. However genetic evaluation for reproduction traits is generally limited or non-existent. This is likely a function of low levels of recording reproduction traits, and low heritabilities. Traditional BLUP based genetic evaluations have been used effectively in beef for generating estimated breeding values and...
متن کاملMechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.
Two experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurement on beef LM to predict cooked tenderness. In Exp. 1, sharp needle (SN), sharp blade (SB), blunt needle (BN), blunt blade (BB), and plumb bob (PB) probes were used to measure uncooked LM (n = 29) at 2 d postmortem in both a perpendicular and parallel orientation to the long axi...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2020
ISSN: 2575-985X
DOI: 10.22175/mmb.9549