Genetic and environmental factors influencing beef tenderness

Abstract

Tenderness is one of the most important quality attributes of beef. However, it is difficult to predict and its causation is complex. Tenderness is influenced by factors inherent to the animal, such as its genetic constitution, management and feeding, and also by practices employed at slaughter and subsequent handling of the meat. In spite of the large number of factors involved, research results indicate that tenderness can be increased through genetic improvement of animals. In this review the structure of skeletal muscle and its relation to subsequent tenderness of the meat are described. Also discussed are the principal genetic and environmental factors that determine its variability. Emphasis is placed on the role of molecular marker technology in prediction of meat tenderness and in animal improvement.