Expression Marker-Based Strategy to Improve Beef Quality

Box 1

The main steps of expression marker-based strategy to improve meat sensory quality are

(i) to discover expression markers by combining transcriptomics, proteomics,

computational biology, and biochemistry (tenderness, flavour, juiciness, and colour),

(ii) to understand the biological functions involved in determining sensory attributes

(tenderness, colour),

(iii) to evaluate the relationships between the markers and quality attributes on hundreds

of animals using high-throughput methods,

(iv) to propose equations of prediction,

(v) to design molecular tests to evaluate and predict the sensory qualities for on-farm or

abattoir evaluation.