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connective tissue characteristics (collagen intake, fatness (fat yield and subcutaneous
cross-linking and solubility), content, and fat), and tenderness.
composition of intramuscular fat and/or the Thomas et al. (2008) reported that beef
characteristics of their muscle fibers (slow- from medium-framed, early maturing animals
oxidative, fast-oxidoglycolytic, fast glyco- had the highest marbling scores, and had the
lytic). Mutations in the myostatin gene result highest concentration of total n-3 fatty acids,
in muscle hypertrophy, producing cattle with and the lowest n-6/n-3 ratio. Lynch et al.
enlarged muscles. However, this mutation (2002) reported that meat from Hereford
favors glycolytic muscle fiber metabolism cattle had higher levels of C14:0, C16:1, and
and decreases collagen and intramuscular fat C18:0 in the phospholipid fraction than that
contents, favoring tenderness
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