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Gene expression differences in muscle and adipose tissue help explain variation in meat tenderness across USDA carcass grades in beef and fat casses in sheep

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May 28, 2026 version files 76.66 MB

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Abstract

This dataset comprises multi-modal genomic and phenotypic data from a comparative study of 30 livestock animals (15 Angus-cross beef steers and 15 Columbia-cross lamb wethers) raised to produce divergent carcass quality grades and fatness levels. The data were collected to investigate how gene expression in muscle and adipose tissues correlates with meat tenderness and carcass quality in beef versus lamb. Key contents include high-quality RNA sequencing (RNA-seq) data from longissimus muscle and subcutaneous adipose tissue (two tissues per animal; 60 samples total), alongside detailed carcass measurements for each individual. Recorded phenotypic traits encompass Warner–Bratzler shear force (WBSF) values as an objective measure of meat tenderness, hot carcass weight, backfat thickness, ribeye area, marbling score (beef), and flank fat streaking (lamb). All RNA samples had RIN ≥ 8.0, ensuring high-quality input material. The RNA-seq libraries were prepared with Illumina TruSeq chemistry and sequenced on a NovaSeq 6000 (150 bp paired-end), followed by quality trimming (FastQC/Trimmomatic), genome alignment to cattle (Bos taurus ARS-UCD1.2) or sheep (Ovis aries Oar_v4.0) references (STAR aligner), and gene-level quantification (featureCounts). Normalized expression values (TPM) and raw counts are provided for each sample.