Project Number: 5438-31430-003-00
Project Type: Appropriated

Start Date: Nov 06, 2002
End Date: Nov 05, 2007

Objective:
1) Evaluate effects of breeds of cattle, swine, and sheep representing diverse biological types on carcass composition and meat quality; 2) Identify quantitative trait loci (QTL) and genes for carcass composition and meat quality traits in cattle, swine, and sheep and utilize proteomics/functional genomics tools to determine their mode of action; 3) Use biochemical and genomics tools to test the hypothesis that the calpain proteolytic system regulates muscle growth and development; 4) Evaluate the efficacy of various non-invasive methods and develop new non-invasive methods to predict meat quality; 5) Identify the relative role of connective tissue, muscle shortening, postmortem proteolysis, and other physiological parameters (such as ionic strength, pH, conductivity, temperature) in tenderness of various muscles and use this information to develop muscle-specific intervention strategies to optimize meat tenderness.

Approach:
Detailed carcass composition and meat quality measurements will be used to evaluate breeds representing diverse biological types. Beef and pork quality and composition QTL will be identified and validated in multibreed reference populations. Biochemical and genomics tools will be used to determine the role of the calpain proteolytic system in regulating muscle growth and development. RNA and protein probes will be developed and tested for their efficacy in predicting meat quality traits. Will determine the effect of overexpressing calpastatin in transgenic mice on muscle growth rate, protein turnover, and postmortem muscle proteolysis. Visible and near-infrared spectroscopy will be evaluated for efficacy in predicting meat tenderness. Will determine the relative roles of connective tissue, muscle shortening, postmortem proteolysis and their interaction on tenderness variation among and within beef and pork muscles and use this information to develop muscle specific strategies including processing methods, marination, genetic manipulation, and cooking methods to optimize meat tenderness.

Project Team

Koohmaraie, Mohammad Shackelford, Steven Wheeler, Tommy

Project Annual Reports

FY 2003

Related National Programs

Food Animal Production (101)

Related Projects

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