Article
Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stages.
Meat science - 1 Apr 2022
Fonseca Pablo Augusto de Souza, Caldwell Tim, Mandell Ira, Wood Katharine, Cánovas Angela
Abstract excerpt
The beef tenderization process during the post-mortem period is one of the most important sensorial attributes and it is well-established. The aim of this study was to identify the genetic contribution pattern to meat tenderness at 7-(LMD7), 14-(LMD14), and 21-(LMD21) days post-mortem. The heritabilities for LMD7 (0.194), LMD14 (0.142) and LMD21 (0.048) are well established in the population evaluated here....
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