Authors

S. A. Blatter, J.A. Boles, J.M. Thomson* and J.G. Berardinelli

Impact statement

Beef tenderness is the driving force behind consumers decisions to consume beef. When the eating experience is poor or inconsistent, genetic improvement can be one strategy to improve meat eating experience. Identification of patterns of gene expression in muscle from carcasses of different quality grades allows a better understanding of the metabolic changes that occur as fat deposition increases both intramuscularly and in adipose depots and will provide targets for genetic improvement and increased tenderness and consistency.

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