DNA strand intertwined with a marbled steak.

Decoding Meat Tenderness: How Genetics Can Lead to Better Beef

Mira Elwood in Science & Nature September 2025 • 3 min read.

"Discover how variations in the CAPN1 and HRSP12 genes could unlock the secrets to more tender and flavorful beef, revolutionizing the meat industry."

For meat lovers, tenderness is key to a great dining experience. However, consistently achieving that perfect tenderness can be challenging. Selecting for this trait has long been difficult, but new genetic research is paving the way for more consistent and higher quality meat.

Proteins break down in a process called hydrolysis. This process is essential to muscle growth and influences meat tenderness after slaughter. Calpain I (CAPN1), a critical protease, plays a vital role in breaking down proteins in muscle fibers, directly impacting meat tenderness (Koohmaraie, 1996).

Scientists are focusing on genetic variants, particularly Single Nucleotide Polymorphisms (SNPs) within the CAPN1 gene, to uncover genetic markers linked to meat tenderness. The aim is to use this information to improve breeding programs and ultimately, the quality of beef.

What Makes Meat Tender? Unlocking the Genetic Code

DNA strand intertwined with a marbled steak.

Researchers have been studying CAPN1 and its activator, HRSP12, as key genes influencing meat tenderness. Prior studies show that CAPN1 variations affect tenderness, while HRSP12, located on bovine chromosome 19 (BTA 19), helps stimulate Calpain1 activity. Understanding both genes could provide a more complete picture of the genetic factors influencing meat quality.

A recent study examined SNPs in 323 cattle from nine different breeds to find associations between these genetic markers and carcass traits. The goal was to pinpoint genetic markers that could help predict and improve meat quality.

A3553G and T824C Loci: Specific locations on the genes were found to correlate with marbling and tenderness.
Double Homozygotes: Cattle with specific pairings of homozygous genes (AA/TT, AA/CC, AG/TT, GG/TT) exhibited higher marbling scores.
Genetic Influence: The study suggests that variations in CAPN1 and HRSP12 are important genetic factors influencing meat quality.

The study highlighted that the A3553G and T824C loci are key areas influencing meat quality. Cattle with the AA genotype at the A3553G locus showed higher marbling scores and tenderness. Similarly, specific combinations of CAPN1 and HRSP12 genotypes resulted in superior marbling.

Looking Ahead: The Future of Beef Quality

This research opens doors for further exploration of how CAPN1 and HRSP12 influence meat quality. By identifying and selecting for favorable genetic traits, breeders can produce cattle that consistently yield more tender and flavorful beef. This advancement promises to enhance consumer satisfaction and drive innovation in the meat industry.

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Everything You Need To Know

What specific genes are primarily responsible for influencing meat tenderness in beef, according to this research?

The research highlights two key genes: *CAPN1* and *HRSP12*. *CAPN1*, or Calpain I, is a protease that breaks down proteins in muscle fibers, directly influencing meat tenderness. *HRSP12* is its activator, located on bovine chromosome 19 (BTA 19), which stimulates *CAPN1* activity. Both of these genes are critical to understanding and predicting beef quality.

How do variations in the CAPN1 gene impact meat tenderness, and what are scientists studying in relation to this gene?

Variations within the *CAPN1* gene, specifically Single Nucleotide Polymorphisms (SNPs), directly affect meat tenderness by influencing the breakdown of proteins in muscle fibers. Scientists are studying these SNPs to identify genetic markers that correlate with tenderness. By understanding these markers, they aim to improve breeding programs, ultimately leading to beef with more consistent and higher quality.

What role does the HRSP12 gene play in meat tenderness, and how does it interact with CAPN1?

*HRSP12* is an activator of *CAPN1*. Located on bovine chromosome 19 (BTA 19), it stimulates the activity of *CAPN1*. While *CAPN1* directly breaks down proteins impacting tenderness, *HRSP12* assists by promoting *CAPN1*'s function, and understanding both genes provide a complete picture of genetic factors influencing meat quality.

Besides CAPN1 and HRSP12, what other specific genetic locations (loci) were found to correlate with meat quality, and what were the key findings related to those locations?

The study identified the *A3553G* and *T824C* loci within the genes as specific locations correlating with marbling and tenderness. Cattle with the *AA* genotype at the *A3553G* locus showed higher marbling scores and tenderness. Additionally, specific combinations of *CAPN1* and *HRSP12* genotypes resulted in superior marbling. This indicates that specific pairings of homozygous genes (AA/TT, AA/CC, AG/TT, GG/TT) exhibited higher marbling scores.

How can the understanding of CAPN1 and HRSP12 be used to improve beef quality, and what are the potential benefits for the meat industry and consumers?

By identifying and selecting for favorable genetic traits within *CAPN1* and *HRSP12*, breeders can produce cattle that consistently yield more tender and flavorful beef. This involves using genetic markers to predict and improve meat quality. This approach promises to enhance consumer satisfaction by providing a more enjoyable dining experience and can drive innovation in the meat industry by enabling the development of targeted breeding strategies to meet consumer demand for high-quality beef.