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Article

Modeling tenderness for genetic and quantitative trait loci analyses.

Journal of animal science - 1 Jan 2014

Chang L Y, Pitchford W S, Bottema C D K

Abstract excerpt

Tenderness is the one of the most important attributes of beef with regards to the intent of consumers to repurchase. Beef tenderness is frequently measured objectively as Warner-Bratzler shear force. However, to better understand the genetics underlying tenderness, better descriptors were derived herein. Two traits, adjusted shear force and aging rate, were calculated to incorporate measures of Warner-Bratzler...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 24249798
DOI: 10.2527/jas.2013-6696

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