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<blockquote data-quote="CKC1586" data-source="post: 244020" data-attributes="member: 816"><p>Here is an excerpt from an article on tenderness:</p><p></p><p>Beef Tenderness –</p><p></p><p>An Introduction - Myostatin, Calpain, Calpastatin – to the article (below) by</p><p></p><p>Dr. Koohmaraie "Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat"</p><p></p><p> </p><p></p><p>There are two distinct times when we can affect beef tenderness.</p><p></p><p>One is prior to slaughter and the other is post-mortem…</p><p></p><p> </p><p></p><p>Prior to slaughter, we can design breeding programs to produce cattle that carry genetic influences on beef tenderness – such as variation in genes for myostatin and calpain.</p><p></p><p> </p><p></p><p>Dr. Wheeler of the USDA and his colleagues at the US Meat Animal Reserach Center have shown that the non-functional myostatin gene as exhibited by the Piedmontese breed has the largest impact on beef tenderness of any single genetic feature researched to date.</p><p></p><p> The effects of calpain, and it's inhibitor calpastatin, come into play post-mortem and are proven to have an effect on tenderness by degrading key muscle proteins during ageing. With genetic markers that have recently become available and others that will be discovered in the future, it may be possible to select breeding animals that carry the more positive calpain and less of the inhibitor calpastatin to create a positive effect on beef tenderness in the offspring.</p><p></p><p> </p><p></p><p>However, breeding programs that introduce the non-functional myostatin gene (by using a '2-copy' or homozygous sire or dam to produce '1-copy' heterozygous offspring) can immediately provide improved beef tenderness, genetically, due mostly to the reduction in connective tissue in the muscle.</p></blockquote><p></p>
[QUOTE="CKC1586, post: 244020, member: 816"] Here is an excerpt from an article on tenderness: Beef Tenderness – An Introduction - Myostatin, Calpain, Calpastatin – to the article (below) by Dr. Koohmaraie “Biochemical Factors Regulating the Toughening and Tenderization Processes of Meat” There are two distinct times when we can affect beef tenderness. One is prior to slaughter and the other is post-mortem… Prior to slaughter, we can design breeding programs to produce cattle that carry genetic influences on beef tenderness – such as variation in genes for myostatin and calpain. Dr. Wheeler of the USDA and his colleagues at the US Meat Animal Reserach Center have shown that the non-functional myostatin gene as exhibited by the Piedmontese breed has the largest impact on beef tenderness of any single genetic feature researched to date. The effects of calpain, and it’s inhibitor calpastatin, come into play post-mortem and are proven to have an effect on tenderness by degrading key muscle proteins during ageing. With genetic markers that have recently become available and others that will be discovered in the future, it may be possible to select breeding animals that carry the more positive calpain and less of the inhibitor calpastatin to create a positive effect on beef tenderness in the offspring. However, breeding programs that introduce the non-functional myostatin gene (by using a ‘2-copy’ or homozygous sire or dam to produce ‘1-copy’ heterozygous offspring) can immediately provide improved beef tenderness, genetically, due mostly to the reduction in connective tissue in the muscle. [/QUOTE]
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