Genome-wide association of myoglobin concentrations in pork loins

An abstract of a study by Cross et al identifying genetic markers associated with myoglobin concentration and lean meat color is presented. An increase in ultimate pH resulted in an increase in myoglobin concentration. Genes associated with myoglobin concentrations were identified, enabling selection for higher myoglobin concentrations in pork. Increasing myoglobin concentrations will improve lean meat color, therefore increasing consumer acceptance and consumption of pork.