Genetic basis of improving the palatability of beef cattle: current insights

ABSTRACT

Beef palatability is a complex concept and could be described through an array of features such as tenderness, juiciness and flavor traits. Improving the eating experience when consuming beef and the ability to accurately inform the consumers of the expected eating quality when the product is purchased are critical challenges. In this review, we discuss the current knowledge of quantitative and molecular genetic aspects of palatability and discuss implications of genetic manipulation for the cattle industry.

KEYWORDS:

• Beef
• genomics
• meat quality
• genetic improvement

Disclosure statement

The author reports no conflicts of interest in this work.

Supplementary material

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