Beef marbling greatly improves eating quality, but some consumers concern health issues with high fat diet from the meat. The lipid content of beef, however, contains a high level of MUFA favorable for good health and prosperity and its composition de...
Beef marbling greatly improves eating quality, but some consumers concern health issues with high fat diet from the meat. The lipid content of beef, however, contains a high level of MUFA favorable for good health and prosperity and its composition depends on breed and feeding regime. Hence, recent focus on the identification of genes responsible for marbling effect in beef is important to enhance beneficial fatty acids. FASN and SCD gene markers can be used for determining higher unstaturated fatty acid content in the Hanwoo beef.