Genetic Knowledge Can Provide Tastier Beef
SWEDEN - For the past three years, a team of researchers at the Swedish University of Agricultural Sciences (SLU) have been developing genetic knowledge that can affect the tenderness, juiciness and flavour of meat from purebred bullocks.
4 January 2012
1 minute read
The Foundation of Agricultural Research, which is behind the funding, reports that the findings can be used to provide a higher and more consistent quality of Swedish beef.
Once it is possible to connect a gene to a specific quality, breeding programmes will be able to utilise the knowledge.
At present, the quality of Swedish meat is uneven. In order to survive competition from imported meat, Swedish meat must seen by consumers as being of consistent high quality.
The research team at SLU has analysed blood and meat samples from a total of 236 purebred bullocks.
Work continues in a new study that will examine the links between good meat with colour and production characteristics. For example, links between high growth rates and carcase quality will be looked at.
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