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Table 1 Basic statistics for meat quality phenotypes

From: Genome wide association and gene enrichment analysis reveal membrane anchoring and structural proteins associated with meat quality in beef

 

N

Mean

SD

WBSF (kg)

672

4.30

1.15

Marbling

672

425.57

90.03

Cooking Loss (%)

672

23.25

5.74

Tenderness

495

5.28

0.84

Juiciness

495

5.01

0.76

Connective tissue

495

5.81

0.83

Flavor

495

5.56

0.46

  1. Mean and SD for WBSF, marbling, cooking loss and sensory panel tenderness, juiciness, connective tissue and flavor in longissimus dorsi in a Brahman-Angus crossbreed population
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BMC Genomics

ISSN: 1471-2164

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