Journal
FOOD BIOTECHNOLOGY
Volume 33, Issue 3, Pages 193-216Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/08905436.2019.1616299
Keywords
Beef; genomics; meat quality; genetic improvement
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Beef palatability is a complex concept and could be described through an array of features such as tenderness, juiciness and flavor traits. Improving the eating experience when consuming beef and the ability to accurately inform the consumers of the expected eating quality when the product is purchased are critical challenges. In this review, we discuss the current knowledge of quantitative and molecular genetic aspects of palatability and discuss implications of genetic manipulation for the cattle industry.
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