Characteristics And Genetics Of Akaushi Wagyu Beef

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One of the most notable characteristics of Wagyu beef is its advanced level of marbling—the presence of thin veins of fat offering flavor and texture when cooked. This trait is partially because of genetics; researchers have identified several genes that play a role in determining simply how much intramuscular fat (IMF) an animal will produce. The most significant gene is called MYOD1, that has been linked to higher quantities of IMF production in wagyu bee cattle in comparison to other breeds. Other genes such as for example DGAT1 and AGPAT4 may also influence marbling in these animals.