{"title":"Genetic basis of improving the palatability of beef cattle: current insights","authors":"J. D. Leal-Gutiérrez, R. Mateescu","doi":"10.1080/08905436.2019.1616299","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"33 1","pages":"193 - 216"},"PeriodicalIF":1.8000,"publicationDate":"2019-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2019.1616299","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2019.1616299","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 9
Abstract
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.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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