One moo-cow reckon much like another , but some provide meltingly fond nub while others are as hard as old boots . Fortunately , a team of researchers hasdevised a serial of DNA teststhat can prefigure how good beef will taste by the time it hits your dental plate .
Usually the kernel manufacture takes a second of a punt on which cattle will provides the tastiest steak . for certain , conception like marbling and hang method acting are decent indicators , but a team of researcher from the National Agronomic Research Institute in Theix , France , think they can do better .
That ’s why they take apart 3,000 gene involved in muscular tissue biology in guild to plunk out one that have an shock on meat caliber like heart , flavor and juiciness . Then , having selected genes they thought were important , the squad developed a DNA chip which analyzes gene activity in beef sample and can spot fundamental dispute in their make-up .
They pitted the chip against a panel of expert taster and it seems to work well . In fact it was in full concord , and they found that the genes the equipment dissect describe for up to 40 percent of the variability in tenderness between different samples . The results are published inBMC Veterinary Research .
Of course , the researchers are n’t glad yet : the squad only uses a handful of genetic markers at the moment , and the examination only work with certain breeds of cow . Still , the theory ’s there , so before too long you might be bribe beef based on transmissible ranking , not flow time . [ BMC Vetinary ResearchviaScience Daily ]
Image byMax Frankunder Creative Commons permit
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