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marbling and tenderness genes
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<blockquote data-quote="TSR" data-source="post: 220973" data-attributes="member: 434"><p>Question: Even with 0 markers for tenderness, if I am selling sides of beef to independent consumers, why can't I just tell them to age the beef for a little longer. Doesn't aging in the cooler promote tenderness asthe beef goes through the natural deterioration process? </p><p></p><p> Marbling on the other hand, cannot be enhanced by the aging of beef, in my opinion, its either there or not.</p><p></p><p> Also when testing any breed for these genes, wouldn't one have to take into account the population of the specific breed being tested- greater the population the more that need to be tested in that particular breed to obtain accurate results. Especially when there is no randomness to the prior tests. jMHO</p></blockquote><p></p>
[QUOTE="TSR, post: 220973, member: 434"] Question: Even with 0 markers for tenderness, if I am selling sides of beef to independent consumers, why can't I just tell them to age the beef for a little longer. Doesn't aging in the cooler promote tenderness asthe beef goes through the natural deterioration process? Marbling on the other hand, cannot be enhanced by the aging of beef, in my opinion, its either there or not. Also when testing any breed for these genes, wouldn't one have to take into account the population of the specific breed being tested- greater the population the more that need to be tested in that particular breed to obtain accurate results. Especially when there is no randomness to the prior tests. jMHO [/QUOTE]
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