Palatability of Beef from Steer and Young Bull Carcasses as Influenced by Electrical Stimulation, Subcutaneous Fat Thickness and Marbling

The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds

“…The A allele had a positive effect on IMF, marbling score and tenderness of LT, which is consistent with the results documenting that higher IMF content was related with higher tenderness (Fiems et al, 2000) and higher marbling score was related with lower shear force (Huff-Lonergan et al, 2002). However, no correlation was found between tenderness and subcutaneous fat content (Riley et al, 1983). Statistical results also indicated that the genotypes had no significant association with hot carcass traits including hot carcass weight, loin-eye area, and net meat percentage (Table 3).…”

The Effects of Rate of Change in Body Weight on Tissue Development and Meat Quality of Youthful Bulls

“…Studies have shown that youthful bulls have advantages in performance of growth and leanness and disadvantages in tenderness when compared with steers. Differences in tenderness have been attributed to differences in fatness (Riley et al, 1983) and differences in connective tissue (Boccard et al, 1979;Crouse et al, 1983). Connective tissue has been reported to increase markedly at about 12 mo of age and to decrease in solubility with age (Cross et al, 1973(Cross et al, , 1984.…”

Effects of a Low-Voltage Rectal Electrode System on Beef Quality From Young and Mature Cows

“…In the present study, factors which may have contributed to the lack ofdifferences in the quality attributes of BF. L and PP roasts due to ES include inadequate stimulation (Bouton et al 1980) and subcutaneous fat thickness and marbling of the carcasses (McKeith et al 1980;Riley et al 1983). The fat cover for beef carcasses in the present study ranged from 1.07 to 1.83 cm.…”

“…The fat cover for beef carcasses in the present study ranged from 1.07 to 1.83 cm. Riley et al (1983) probe. These findings confirm the earlier results of Wolfe (1983, 1985) which showed no effect on the eating quality of beef due to low-voltage ES with the rectal electrode probe.…”