October 27, 2009

High Plains/Midwest Ag Journal - Symposium covers marbling from all angles

Marbling can be fickle. Everything, from genetics to growth technologies and production systems, affects the way and how much intramuscular fat cattle will express. This summer an American Society of Animal Science symposium focused on getting the most meat quality with maximum efficiency. The flavor driver, marbling, interacts with growth at the cellular level, according to Bradley Johnson, Texas Tech University.