Influence Of Skeletal Muscle Gene Expression Networks On Warner-Bratzler Shear Force In Beef

Tenderness in beef products is a quality issue of primary importance to consumers.  One method used to reduce variability in tenderness and increase overall acceptability is electrical stimulation of the carcass shortly post-harvest, followed by aging to enable proteolysis and tenderization to occur.  Electrical stimulation (ES) can reduce, but does not eliminate, variation in tenderness.  In order to identify genetic factors contributing to variability in tenderness, skeletal muscle gene expression was examined in F₂ Nellore-Angus steers at slaughter.  Warner-Bratzler shear force (WBSF) measurements of strip loin steaks were used as an objective measurement of meat tenderness.  Microarrays were used for assessment of gene expression, and network analysis was conducted to identify gene networks that may affect beef tenderness.