Tenderness in beef cattle is the result of two genes, Calpain and Calpastatin. These genes are important in the, life of an animal as they break proteins down. Studies conduction in 2006 by the CSIRO found that these genes can be screened for. Genestar which is one of the best Known livestock screening companies, created a test to find these genes called Genestar tenderness 2. Why is this important well it has immerse value For breeders, and meat retailers, Because the presence of high levels calpastatin, effects the ability of calpain to breakdown the meat making it less tender. Thus decreasing the value of the meat.
The Test which was developed by genestar enables Grazers to select herd bulls and stud bulls, which are going to have higher levels of calpain in their body, thus enabling the breeding of more tender beef. These tests and genetic breakthroughs, are enabling research into other areas. Such as the test which are being carried out by the CRC on the effect of HGP on the presence of Calpain And Calpastatin. As well as the Bos Indicus Content of the cattle in particular Flight time , by this animals with higher levels calpastain have quicker Flight times indicating an under lying genetic link between the two. This is all to meet what the Final consumer demands.
Web Links
www.beefcrc.com.au/Assets/140/1/New_light_on_tenderness.pdf
www.geneticsolutions.com.au/files/GeneSTAR/.../GeneNOTE_7.pdf
