Liha töötlemine
color, amount of fat, amount of visible water, ated with high levels of calpastatin in the
and textural appearance, which have a sig- muscle (Ibrahim et al. 2008). The Japanese
nificant impact on consumer expected satis- Wagyu breed produces highly marbled,
faction (Brewer et al. 1998, 2001). Because tender meat. Cross breeding Brahman with
they are the most important traits defining Wagyu cattle to produce Waguli cattle, which
consumer acceptance, tenderness and flavor have a high degree of marbling and low cal-
consistency are important (Robbins et al. pastatin activity in the tissue, results in more
2003). Factors contributing to the sensory tender meat immediately after slaughter.
quality characteristics of meat include breed Tenderness of meat from Brahman cattle
(Cameron et al. 1990; Lan et al. 1993), intra- does catch up with sufficient aging (14 d).
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