Productivity and carcass characteristics of pure and crossbred Chinese Yellow Cattle

A TaqMan real-time PCR system for the identification and quantification of bovine DNA in meats, milks and cheeses

“…The amount of DNA and the size of DNA molecule in a food product are related to the proportion of the meat and the method of preparation (Frezza et al, 2003;Matsunaga et al, 1999;Mayer et al, 1995). The amount and quality of DNA extracted from meat may also be affected by the species, breed, tissue, feeding conditions and processing procedures (Li et al, 2006;Zhao et al, 2005;Zhou et al, 2001). One advantage of real-time PCR is that the amplicon is typically $100 bp, whereas conventional PCR amplicons are several-fold longer.…”

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

“…Yellow Cattle is the most common Chinese breed, accounting for approximately 80% of the national herd and crossbreeds predominate in commercial trade (Zhou et al, 2001). The breed or the type of crossbreeding is considered as one of the factors that govern the response of muscle during aging process due to the effect of genetics on the muscle structure (Monsón, Sañudo, & Sierra, 2004).…”

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

“…To improve growth performance and meat quality, China has imported some high producing cattle breeds such as Limousin and Simmental from other countries. Zhou et al (2001) reported that crossbreeding could significantly improve Yellow Cattle meat productivity. Yang et al (2007) also noted that the growth performance and carcass quality of Limousin×Qinchuan crossbreed F1 cattle were improved under local conditions.…”