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Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals
Author(s) -
Dodson Michael V.,
Jiang Zhihua,
Chen Jie,
Hausman Gary J.,
Guan Le Luo,
Novakofski Jan,
Thompson David P.,
Lorenzen Carol L.,
Fernyhough Melinda E.,
Mir Priya S.,
Reecy James M.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01396.x
Subject(s) - adipogenesis , intramuscular fat , palatability , adipose tissue , biology , lipid metabolism , microbiology and biotechnology , food science , intermediary metabolism , composition (language) , biochemistry , metabolism , linguistics , philosophy
Biochemical and biophysical research tools are used to define the developmental dynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This concise review focuses on recent cellular and molecular biology‐related research with adipocytes, and how the research might be extended to the endpoint of altering red meat quality. Moreover, economic and policy impacts of such in animal production regimens is discussed. These issues are important, not only with respect to palatability, but also to offer enhanced health benefits to the consumer by altering content of bioactive components in adipocytes.