DNA markers for meat tenderness
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United States of America Patent
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Dec 1, 2009
Grant Date -
Jun 17, 2004
app pub date -
Feb 8, 2002
filing date -
Feb 9, 2001
priority date (Note) -
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Abstract
A method for assessing the tenderness of meat from an animal, comprising the step of testing the animal for the presence or absence of a genetic marker selected from the group consisting of: (1) an allele of the gene encoding calpastatin (CAST) associated with peak-force variation or genetic variation located other than in the CAST gene which shows allelic association with the CAST allele; and (2) an allele of the gene encoding lysyl oxidase (LOX) associated with instron compression of the semitendinosis muscle or genetic variation located other than in the LOX gene which shows allelic association with the LOX allele.
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