muscle in the latter study suggested that cold induced
shortening had occurred in the carcases. Laville et al. (2004)
reported a shift towards more glycolytic muscle fibres in
lambs carrying the mutation, but no other meat quality
traits were studied. Kijas et al. (2007) reported a reduction
in IMF% and sensory scores, but no effect on shear force,
although there was evidence of another QTL that affected
meat quality traits.
There is a need for robust sensory assessment of all these
mutations that affect muscling and meat quality. There has
been little investigation of the basis for any increase in
toughness caused by some of these mutations that impact
on protein turnover and this should be pursued.