Discovery of BBQ gene makes meat more tender

1.10pm

With the barbeque season upon us timely work from AgResearch has discovered a gene believed to determine the tenderness of meat.

Fuelled by an investment from Meat and Wool New Zealand, a research project is under way looking at a specific meat tenderness gene in New Zealand cattle known as Calpain-1.

The gene is present in all cattle as well as other species, including humans. But ironically there are two versions of the gene -- one producing tenderness and the other toughness.

AgResearch scientist Chris Morris said in time beef structure prices may reflect the two versions of the gene, AgResearch's monthly newsletter Intouch reports.

"We're poised to make a major difference in the tenderness of New Zealand cattle, which is likely to have a very big impact on the local beef trade," Dr Morris said.

"That means, all other production factors being properly handled, a consistent 'melt-in-the-mouth' eating experience for consumers when they have a hunger for beef."

Part of the study was determining how prevalent the two versions of the gene were in New Zealand beef and dairy cattle, he said.

Once identified and isolated, work could move on to exploiting the tender version.

"In addition, farmers can test existing commercial animals for tenderness before slaughter, making it easier to draft animals for the high-value local market, or the hamburger beef supply."

- NZPA