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Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality
Journal article   Open access   Peer reviewed

Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality

D.L. Robinson, L.M. Cafe, B.L. McIntyre, G.H. Geesink, W. Barendse, D.W. Pethick, J.M. Thompson, R. Polkinghorne and P.L. Greenwood
Journal of Animal Science, Vol.90(8), pp.2850-2860
2012
DOI: https://doi.org/10.2527/jas.2011-4928
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Abstract

We investigated the effects of calpainsystem genetic markers on consumer beef quality ratings, including interactions of marker effects with hormonalgrowth promotant (HGP) use and tenderstretch hanging. Brahman cattle in New South Wales (NSW; n = 164) and Western Australia (WA; n = 141) were selectedat weaning from commercial and research herds to achieve balance and divergence in calpastatin (CAST) and calpain 3 (CAPN3) gene marker status. Genotypesfor μ-calpain (CAPN1-4751 and CAPN1-316) were also determined. Angus cattle (49 in NSW, 17 in WA) with favorable CAST and CAPN3 alleles, balanced for CAPN1-316 status, were also studied. Half the cattle at each site had HGP (Revalor-H, containing 200 mg trenbolone acetate and 20 mg 17β-estradiol) implants during grain finishing. One side of each carcass was suspended from the Achilles tendon (AT) and the other from the pelvis [tenderstretch (TS)]. Meat StandardsAustralia consumer panels scored 7-d aged striploin steaks from both AT and TS sides, and 7-d aged rump and oyster blade steaks from the AT side of each carcass. Two favorable CAST alleles increased tenderness ratings of AT-striploin, TS-striploin, rump, and oyster blade steaks by, respectively, 6.1, 4.2, 4.2, and 3.1 units, and overall liking by 4.7, 2.8, 2.9, 3.7 (all P < 0.04). Two favorable CAPN1-4751 alleles increased tenderness of AT-striploin, TS-striploin, and rump steaks by 6.5, 4.3, and 3.9 units, and overall liking by 5.6, 3.1, and 4.1 units. Two favorable CAPN3 alleles improved rump steaks by 3.7, 3.3, 3.7, and 3.5 units, for tenderness, juiciness, liking the flavor, and overall liking. There were no significant CAPN1-316 effects. The effect of HGP was greatestfor the AT-striploin (reducing tenderness and overall liking by 8.2 units, P < 0.001), then TS-striploin (-5.6 for tenderness, -5.0 for overall liking, P < 0.001), and then rump (-4.4 for tenderness, -3.3 for overall liking, P < 0.007). Processing conditions differed considerably between NSW and WA. Rump steaks from NSW scored about 10 units greater than those from WA, but Angus and Brahman steaks from the same location with the same marker alleles had similar scores. In contrast, NSW Angus striploin steaks scored about 15 units greater for tenderness and overall liking (P < 0.001) than cattlewith the same marker alleles at the other 3 location × breed combinations, which had generally similar scores. Therefore, calpain-system gene markers have beneficial effects on eating quality, consistent with our previous findings for objective meat quality.

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Collaboration types
Domestic collaboration
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3 Agriculture, Environment & Ecology
3.51 Dairy & Animal Sciences
3.51.206 Meat Quality
Web Of Science research areas
Agriculture, Dairy & Animal Science
ESI research areas
Plant & Animal Science
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