chapter  17
22 Pages

The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness Elly Ana Navajas, Instituto Nacional de Investigación Agropecuaria, Uruguay

Agricultural production worldwide faces the challenge of increasing food production to meet the demands of the increasing human population. There is also a growing demand for food that meets key nutritional requirements, including beef, which is one of the principal sources of protein and other nutrients (Scollan et al., 2005). Biotechnology and, in particular, DNA technologies have created new opportunities in achieving sustainable intensification of production (FAO, 2011) by improving meat production and quality with minimum impacts on the environment.