Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Allied industry approaches to alter intramuscular fat content and composition in beef animals

item Dodson, M
item Jiang, Z
item Chen, J
item Hausman, Gary
item Guan, L
item Novakofski, J
item Thompson, D
item Lorenzen, C
item Fernyhough, M
item Mir, P
item Reecy, J

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/20/2009
Publication Date: 11/1/2009
Publication URL:
Citation: Dodson, M.V., Jiang, Z., Chen, J., Hausman, G.J., Guan, L.L., Novakofski, J., Thompson, D., Lorenzen, C.L., Fernyhough, M.E., Mir, P., Reecy, J.M. 2009. Allied industry approaches to alter intramuscular fat content and composition in beef animals. Journal of Food Science. v.00, Nr.0. p.1.

Interpretive Summary: Cellular and molecular biology-related research will lead to molecular tools for biological research and genetic improvement. In addition, transcription factors of genes will be identified, isolated, and deployed to regulate gene expression. Technologies will be developed to manipulate neural and secretory pathways by such approaches as feed additives and pharmaceutical agents. Information will lead to practical technologies, which will increase the efficiency of producing higher quality red meat.

Technical Abstract: Biochemical and biophysical research tools have been used to define the developmentaldynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This minireview focuses on recent cellular and molecular biology-related research with adipocytes, and how the research might be extended to the end-point of altering red meat quality.

Last Modified: 08/20/2017
Footer Content Back to Top of Page