Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals

• Published in: Journal of food science Vol. 75; no. 1; pp. R1 - R8
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 2010; Wiley; Wiley Subscription Services, Inc
• Subjects: adipocytes; Adipose Tissue - anatomy & histology; Animal Welfare; Animals; Beef; beef cattle; beef quality; Biochemistry; Biological and medical sciences; Cattle - anatomy & histology; Cattle - genetics; Cells; Diet; Eating; Fats - analysis; Fatty Acids - biosynthesis; Food industries; Food science; Fundamental and applied biological sciences. Psychology; Health Status; Humans; Leptin - genetics; Leptin - metabolism; lipid content; lipogenesis; literature reviews; livestock and meat industry; marbling; Meat - analysis; Meat - standards; Meat and meat product industries; Meat industry; meat production; meat quality; meat science; meat tenderness; muscle tissues; Muscle, Skeletal - anatomy & histology; review; Safety; Stearoyl-CoA Desaturase - genetics; Swine - anatomy & histology; Swine - genetics; Industry; meat quality; Adipocyte; Animal; Quality; Meat product; Fat content; Chemical composition; Review; Beef; adipocytes
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01396.x

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.