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Recent large studies have indicated that many of the meat quality traits are moderately heritable and, despite some potentially less than desirable genetic correlations between traits, there is scope to incorporate new and novel traits such as shear force (indicator of tenderness), intramuscular fat and omega-3 fatty acids in breeding programs.
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Shear force (SHEAR), which is the force required to masticate meat in the mouth, is an indicator of meat tenderness.
Myofibril fragment length (MFL) was a good indicator of the development of tenderness during prolonged ageing but not for the early post-mortem variation in tenderness.
A marker is placed to indicate the location of tenderness.
The shear value indicates the degree of tenderness.
The selection signature identified in the DNAJA1 gene could be a good indicator of selection for meat tenderness in the ANG breed during the last decades.
Breast tenderness, an indicator of estrogen action, was reported in this study, though it was unclear whether it was due to genistein treatment.
The truth with a side of tenderness.
This kind of tenderness was new.
Cruelty erupts out of tenderness.
There is the beginning of tenderness.
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CEO of Professional Science Editing for Scientists @ prosciediting.com