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Igenity® for beef

Igenity® — Tenderness

Tenderness
The analysis in the Igenity profile for tenderness represents an animal's genetic potential for tenderness as measured by Warner-Bratzler Shear Force (WBSF), with 10 being the most tender and 1 being the least tender (see below). Lower shear force means more tender beef. In a group of animals with a score from Igenity of 10 for tenderness, 1.03 kg less shear force is required than an animal with a score from Igenity of 1. This means higher scores from Igenity represent animals that are more tender than those with lower scores.

Taste tests confirm that more consumers prefer their beef to be tender (see table below). Igenity gives you the ability to selectively breed cattle that will produce more tender cuts of beef.

Taste Test Graph
1Platter et al J. Anim. Sci. 2005. 83:890-899

Take advantage of consumer preference for quality, tender beef by using higher-scoring Igenity bulls and replacement females.

Tenderness scores can be assessed through Igenity, by identifying the profiles for enzymes calpain and calpastatin. These two enzymes influence muscle tenderness, which is measured by the force required to cut a beef steak.

The naturally occurring proteins calpain and calpastatin influence meat tenderness post-mortem by weakening muscle fibres and the test identifies variations in animals' calpain genotype.

For further information about the Igenity Profiling service please call 0845 603 8895 or alternatively email igenity@neogeneurope.com.

To order a sampling kit, please click here


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