Abstract: A method for assessing the tenderness of meat from an animal, comprising the step of testing the animal for the presence or absence of a genetic marker selected from the group consisting of: (1) an allele of the gene encoding calpastatin (CAST) associated with peak-force variation or genetic variation located other than in the CAST gene which shows allelic association with the CAST allele; and (2) an allele of the gene encoding lysyl oxidase (LOX) associated with instron compression of the semitendinosis muscle or genetic variation located other than in the LOX gene which shows allelic association with the LOX allele.

Abstract: A method for assessing the tenderness of meat from an animal, comprising the step of testing the animal for the presence or absence of a genetic marker selected from the group consisting of:

Abstract: This invention relates to methods and nucleic acid probes for assessing characteristics of lipid metabolism in animals, and in particular to methods of predicting fat levels in meat, milk, or other fat depots of animals. Thus the invention provides a method of assessing the fat metabolism characteristics of an animal, comprising the step of testing the animal for the presence or absence of one or more markers selected from the group consisting of: a) an allele of the 5′ untranslated region of thyroglobulin; b) an allele of the DNA polymorphism CSSM34, associated with the gene encoding retinoic acid receptor gamma (RARG); and c) an allele of the DNA polymorphism ETH10, associated with 11-cis, 9-cis retinol dehydrogenase (RDH5). The invention is particularly applicable to predicting disposition of fat in muscle tissue, which produces the characteristic “marbling” of meat, and to assessment of milk fat content.