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The porcine stress syndrome (PSS), which in pigs is caused by a single RYRl point mutation, is known to be associated with positive characteristics like increased muscling and increased lean meat content.
Following consumer demands, breeding goals for fresh pork generally aim at reducing carcass fatness and increasing lean meat content which has adversely affected pork quality (e.g. [ 1]).
Intensive breeding programs, designed to improve lean meat content in pigs, have considerably increased the amount of meat in carcass.
The selection pressure for enhancing lean meat content was described to be related to increase IGF2 transcript expression in muscle [ 44].
In modern food processing, the meat content, frequently beef or pork, may also include other meats, meat mixtures, and added meat-packing by-products.
Hormones are introduced into livestock feed to increase meat production.
IMF is necessary to increase meat quality.
In some cases, as much as 100% of the meat content was other undeclared meats.
Some of the inconsistency in findings may be owing to differences in definitions of total meat, red, and processed meats and in the derivation of the meat content of meat dishes.
Haplotypes were also analysed for effects of slaughter weight and meat content.
Our findings support this gene as a promising candidate for carcass lean meat content.
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