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[email protected] Published by CSIRO Publishing for the Standing Committee on Agriculture and Resource Management (SCARM) www.publish.csiro.au/journals/ajea Review Australian Journal of Experimental Agriculture, 2001, 41, 893–919 Quantitative and molecular genetic influences on properties of beef: a review H. M. BurrowA, S. S. MooreB, D. J. JohnstonC, W. BarendseB and B. M. BindonD Cooperative Research Centre for Cattle and Beef Quality ACSIRO Livestock Industries, Box 5545, Rockhampton Mail Centre, Qld 4702, Australia; author for correspondence; e-mail:
[email protected] BCSIRO Livestock Industries, Gehrmann Laboratories, University of Queensland, St Lucia, Qld 4072, Australia. CAnimal Genetics and Breeding Unit, University of New England/NSW Agriculture, Armidale, NSW 2351, Australia. DC. J. Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia. Abstract. The scientific literature is reviewed to identify quantitative and molecular genetic influences on quantity and quality of beef. Genetic variation between breeds is of similar magnitude to genetic variation within breeds for many economically important traits. Differences between breeds are significant and large for most carcass and beef quality attributes, including beef tenderness, although differences for sensory juiciness and flavour are of little practical importance. For traits such as beef tenderness, between-breed differences may be more easily exploited than within-breed differences, because exceptional breeds are easier to identify than exceptional animals.