Myosin light chain-1 is associated with beef carcass tenderness
Creators:Johnson, Rebecca M.
bovine myosin light chain-1
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Animal Sciences Honors Theses
Flavor and tenderness are the most desirable qualities that serve to distinguish beef products. Furthermore, inconsistent tenderness has a significantly negative economic impact on the beef industry. In a follow-up study to Sawdy, Kaiser, St-Pierre & Wick (2004), bovine myosin light chain 1 (bMLC1) concentration, in samples derived from ribeye steaks at 36 h postmortem, was determined to be positively associated with Warner-Bratzler shear values in matched ribeye steaks aged 7 days. Additionally, the band intensity of bMLC1 was correlated with two distinct myosin heavy chain (MyHC) fragments that previously were determined to be positively associated with tenderness. The results of this investigation establish the foundation for a method to identify gene products with positive and negative associations with tenderness. This methodology will be useful in the design of breeding programs for the improvement of beef palatability. In addition, the findings of this study give rise to a potential mechanism that is responsible for regulating beef carcass tenderness.
Ohio Agricultural Research and Development Center Undergraduate Student Research Grant The Ohio State University Undergraduate Student Government Research Grant The Ohio State University Honors Program Research Grant University Honors and Scholars Summer Research Internship Program
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