Genetic Factors Affecting Meat Quality

Heredity

Many physical properties of meat are greatly influenced by genetic factors. For example, color and firmness of pork and beef are estimated to be approximately 30% inheritable. Marbling in pork is approximately 25% inheritable. Tenderness in beef may be up to 60% inheritable while tenderness in pork is only 30% inheritable. Livestock producers can make improvements to the end quality of meat by careful selection of livestock breeds and strains within a particular breed.

Sex

Meat quality variations among sexes of animals is not fully understood, but is believed to be caused by differing levels of sex hormones circulating in the blood. Although intact males tend to produce leaner carcasses, many other qualities make them objectionable to consumers. The meat of boars often has an unpleasant onion-like or perspiratory odor. This odor is most often noted during cooking and may go unnoticed after cooking. Young bulls and rams have meat that tends to be darker and tougher than that of steers, whethers, or female animals of similar age.

To Learn More

Sourcing Genetics: Breeds vs Breeders - An article for Ontario Pork News and Views about role of genetics in pork quality.