American scientists have been studying cattle genes trying to develop thinner meat. The gene protein studied was myostatin, which inhibits muscle growth in mammals. When the genes responsible for the production of proteins are altered or suppressed, it will lead to increased muscle growth and reduce fat accumulation. Researchers have already achieved this through selective breeding strategies. According to scientists, deactivating myostatin in cattle breeding is crucial for creating softer, lower saturated fat beef, because the “double muscle†type that inherits defective myostatin genes from parents has emerged in animals. At the same time, consumers seeking leptin sources and leaner meat products are growing.
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