Gene expression profile of satellite cells differentiation from longissimus dorsi and semimembranosus muscle

Abstract

<p>Hanwoo cattle are known for their high meat quality, particularly their high marbling (intramuscular fat) ability compared with most other breeds. Meat flavor and tenderness are largely determined by intramuscular fat composition, muscle fiber characteristics and connective tissue structures. All of these factors differ largely between muscle types, but it is not well known how this differentiation occurs and what genes and pathways regulate the process.</p>