Characterization of beef transcripts correlated with tenderness and moisture

Hyun Jung Kee, Eung Woo Park, Cheol Koo Lee

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)


To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations ( r > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

Original languageEnglish
Pages (from-to)428-437
Number of pages10
JournalMolecules and cells
Issue number3
Publication statusPublished - 2008 May 31


  • Beef transcriptome
  • Cooking loss
  • Loin eye area
  • Longissimus dorsi
  • Shear force
  • Water holding capacity

ASJC Scopus subject areas

  • Molecular Biology
  • Cell Biology


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