A comprehensive program of research on the physiological and genetic basis of variation in meat tenderness has beenundertaken. Key processes of tenderization have been identified; intervention and testing protocols have been devised andevaluated, including calcium chloride injection and in-line tenderness testing/classification. Genetic loci influencing meattenderness have been detected, and DNA markers developed to aid selection and eventual identification of the allelicvariation underlying these effects. This combined effort is leading to management and production approaches to providinga consistent, tender meat product.
Proceedings of the New Zealand Society of Animal Production, Volume 60, Hamilton, 83-84, 2000
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