Whole Genome Sequence Data Provides Novel Insights Into the Genetic Architecture of Meat Quality Traits in Beef

Leal-Gutiérrez, Joel D.; Rezende, Fernanda Marcondes de; Reecy, James M.; Kramer, Luke M.; Peñagaricano, Francisco; Mateescu, Raluca G.

doi:10.3389/fgene.2020.538640

Cited by 17 publications

(10 citation statements)

References 102 publications

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“…They provide key insights into the regions that underpin variation in physical meat characteristics, including muscle fibers, connective tissue, IMF, meat color, fat color, shear force, and sensory meat quality traits such as tenderness, juiciness, flavor, chewiness, etc. [ 159 ]. So far, some sensory-related traits including tenderness and color have been confirmed with notable representations of related biomarkers on chromosomes [ 119 ].…”

Section: Main Methods For Measuring and Predicting Beef Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

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Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

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Section: Main Methods For Measuring and Predicting Beef Qualitymentioning

confidence: 99%

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Liu

Ellies-Oury

Stoyanchev

et al. 2022

Foods

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“…Several of the QTLs for beef colour were confirmed in proteomic studies that identified candidate protein biomarkers (Gagaoua et al, 2020b). On another hand, a recent study focused on Angus examined a range of traits, but their tenderness analysis not only confirmed the known QTLs including the calpain gene, but of the most significant structural genes highlighted in the study, 81% were validated using in silico analysis to be substrates of calpains (Leal-Gutiérrez et al, 2020c), illustrating the central importance of this proteolytic process in defining ultimate beef tenderness. Furthermore, experimental validation of the functional relationship of putative candidate genes with their proposed phenotype is a very valuable addition to GWAS.…”

Section: Genetic Regions and Gene Expression Associated With Meat Qua...mentioning

confidence: 76%

Current research and emerging tools to improve fresh red meat quality

Gagaoua

Duffy

Álvarez

et al. 2022

Irish Journal of Agricultural and Food Research

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A consumer’s decision to purchase red meat is guided by a combination of many interacting factors including safety, nutrition, sustainability and perception of healthiness along with a variety of sensory characteristics such as colour, marbling, tenderness, juiciness and flavour. Red meat quality is complex and influenced by many intrinsic and extrinsic factors, spanning the chain from breed/genetics through to the final end product with key influences coming from on-farm management and post-mortem processing. As a result of various factors, including consumer demands, the importance of both red meat quality and safety has in recent times come to the fore for the meat industry, with steps to meet these requirements having a large bearing on profitability. Therefore, a critical review of steps which can help control these traits is very important. Accordingly, several processing strategies were proposed at the research and industry level aiming to improve fresh red meat quality traits. This review summarises the current methods applied to improve fresh red meat quality and safety, including the advances in management and prediction tools for carcass and technological and sensory quality traits. These methods are also relevant to the safety and microbiological status of carcasses and meat produced, along with the recent developments in sensory analysis, which aim to understand the sensory properties of red meat and consumers responses. The potential of foodomics approaches is discussed under the topics of genomics, proteomics and metabolomics, which help our understanding of the underlying biological mechanisms behind the variation of sensory and technological quality traits and their use for the discovery of putative biomarkers. We further considered the current and emerging sequencing-based methods used to understand microbial community composition of fresh red meat.

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“…Customers’ expectations of meat safety and quality are increasing [ 1 , 2 , 3 , 4 ]. Meat quality is a complex trait that has several defining aspects, such as collagen, water, protein, and fat content, which play critical roles in consumer acceptance and product pricing [ 5 , 6 , 7 ]. Several studies on the meat quality of ducks, especially the fat, protein, collagen, and water content of breast muscle, have been conducted [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

Guo

Huang

Bai

et al. 2022

Genes

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With continuously increasing living standards and health requirements of consumers, meat quality is becoming an important consideration while buying meat products. To date, no genome-wide association study (GWAS) for copy number variants (CNVs) and single nucleotide polymorphisms (SNPs) has been conducted to reveal the genetic effects on meat quality in ducks. This study analyzed the phenotypic correlation and heritability of fat, water, collagen, and protein content of duck breast muscle. To identify the candidate variants for meat quality, we performed a GWAS using 273 ducks from an F2 population. The results of the SNP GWAS showed that the BARHL2, COPS7B, and CCDC50 genes were associated with fat content; BLM, WDR76, and EOMES with water content; CAMTA1, FGD5, GRM7, and RAPGEF5 with collagen production; and RIMS2, HNRNPU, and SPTBN1 with protein content. Additionally, 3, 7, 1, and 3 CNVs were associated with fat, water, collagen, and protein content, respectively, in duck breast muscle. The genes identified in this study can serve as markers for meat quality. Furthermore, our findings may help devise effective breeding plans and selection strategies to improve meat quality.

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Whole Genome Sequence Data Provides Novel Insights Into the Genetic Architecture of Meat Quality Traits in Beef

Cited by 17 publications

References 102 publications

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Current research and emerging tools to improve fresh red meat quality

Genome-Wide Association Study of Potential Meat Quality Trait Loci in Ducks

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