Genetic Marker Test | 608-662-9170 |

Calpain 316/530 - $40.00/sample

Test indicative of meat tenderness. Research at USDA, Meat Animal Research Center, Clay Center, NE has shown that the meat tenderization process is impacted by mutations within the naturally occurring gene that produces the enzyme u-calpain. The Warner-Bratzler shear force test is used to measure meat tenderness. Animals that inherit the C allele at position 316 and/or the G allele at position 530 require less shear force to cut test samples, denoting increased tenderness. Animals can be tested to determine their Calpain genotype. Cost of test is $40.00 per sample. Test includes a genotype for both position 316 and 530.