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Tenderness Ranks #1
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<blockquote data-quote="OK Jeanne" data-source="post: 507933" data-attributes="member: 3333"><p>You may recall having seen this Bovigen chart before. Susan Willmon gave it to me when she was the</p><p>office manager for Bovigen in Colorado--before they moved their office to N.Orleans.</p><p></p><p>This chart was done before the second calpain factor was released - therefore at the time</p><p>a "4 star" rating for tenderness (2 for calpastatin and 2 for calpain) was the perfect score. Only breeds </p><p>that had over 100 animals were included in the statistics. Bovigen refuses to issue any more</p><p>breed comparison charts. I think instead they lump all "english" breeds in one category</p><p>and everything else in another -- or maybe one category may be "continental" and the</p><p>other is for the brama influence. The owner of Bovigen is a big angus breeder as I understand.</p><p>I was told that the relative percentages of the second calpain factor(that is not included </p><p>in the chart) is basically the same as the one shown below.</p><p></p><p>We have never had a beef customer(actual or potential) ask if our beef was marbled; however</p><p>many many people will ask "is it tender?". I also believe that is the primary criteria for the</p><p>consumer. I suspect that more tenderness gene factors will be discovered and will be proven</p><p>by use of the shear force test.</p><p></p><p></p><p></p><p></p><p><img src="http://i15.photobucket.com/albums/a400/beavercreekfarms/DNA_Chart012.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="OK Jeanne, post: 507933, member: 3333"] You may recall having seen this Bovigen chart before. Susan Willmon gave it to me when she was the office manager for Bovigen in Colorado--before they moved their office to N.Orleans. This chart was done before the second calpain factor was released - therefore at the time a "4 star" rating for tenderness (2 for calpastatin and 2 for calpain) was the perfect score. Only breeds that had over 100 animals were included in the statistics. Bovigen refuses to issue any more breed comparison charts. I think instead they lump all "english" breeds in one category and everything else in another -- or maybe one category may be "continental" and the other is for the brama influence. The owner of Bovigen is a big angus breeder as I understand. I was told that the relative percentages of the second calpain factor(that is not included in the chart) is basically the same as the one shown below. We have never had a beef customer(actual or potential) ask if our beef was marbled; however many many people will ask "is it tender?". I also believe that is the primary criteria for the consumer. I suspect that more tenderness gene factors will be discovered and will be proven by use of the shear force test. [img]http://i15.photobucket.com/albums/a400/beavercreekfarms/DNA_Chart012.jpg[/img] [/QUOTE]
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