COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION;THE STATE OF QUEENSLAND THROUGH ITS DEPARTMENT OF PRIMARY INDUSTRIES;THE UNIVERSITY OF NEW ENGLAND;THE STATE OF NEW SOUTH WALES THROUGH ITS
发明人:
BARENDSE, WILLIAM JOHN
申请号：
CA2437583
公开号：
CA2437583C
申请日:
2002.02.08
申请国别(地区):
CA
年份:
2013
代理人:
摘要：
A method for assessing the tenderness of meat from an animal, comprising thestep of testing the animal for the presence or absence of a genetic markerselected from the group consisting of: (1) an allele of the gene encodingcalpastatin (CAST) associated with peak-force variation or genetic variationlocated other than in the CAST gene which shows allelic association with theCAST allele； and (2) an allele of the gene encoding lysyl oxidase (LOX)associated with intron compression of the semitendinous muscle or geneticvariation located other than in the LOX gene which shows allelic associationwith the LOX allele.
