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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