Carcass traits are difficult to select for in beef breeding programs, but new research could allow the screening of live cattle for meat tenderness.

Breeding for meat tenderness in beef cattle has been limited in the past because it is best evaluated with cooked meat, but genetics research at the University of Guelph could lead to new selection techniques for producers…and improved beef for consumers.

Prof. Steve Miller of the Department of Animal and Poultry Science is studying a method that tests for beef tenderness using genetic technology. He hopes to determine genetic markers – genes that appear consistently in animals that exhibit the same trait, such as tenderness -- that can identify animals likely to produce more succulent meat. This could help farmers increase the value of their beef.

"Currently, the only way to test for tenderness involves the butcher and the barbecue," says Miller. "But then it’s too late and the animal can’t be used for breeding. A method of screening animals for tenderness will streamline the selection process for carcass traits in beef breeding programs."

To identify the tenderness gene, Miller is extracting DNA from 1,000 steaks cut from the loin or the rib. Each steak originally had a matching cut that was used in a tenderness assessment study conducted by U of G researcher Ira Mandell, also of the Department of Animal and Poultry Science -- for this study, the steaks were cooked to a uniform internal temperature and had a shear test performed, which measures tenderness by using a device that records the force exerted to cut the muscle fibres.

DNA samples will be compared against the data from the shear tests. Both sets of data will be analyzed to identify genes common to steaks with a high tenderness ranking, based on the shear-test results. If a common gene or gene sequence is identified, it could be used as an indicator for live animals with the potential to produce tender meat.

It’s hoped that these results will contribute to an Expected Progeny Difference (EPD) to enhance selection for tenderness in beef breeding stock.

"Tenderness is the number one meat quality concern among consumers," says Miller. "Producers could really improve their product if they could select for it genetically."

This research is sponsored by the Ontario Cattlemen’s Association.