Chemistry: molecular biology and microbiology – Measuring or testing process involving enzymes or... – Involving nucleic acid
Reexamination Certificate
2011-03-22
2011-03-22
Kapushoc, Stephen (Department: 1634)
Chemistry: molecular biology and microbiology
Measuring or testing process involving enzymes or...
Involving nucleic acid
C435S091200, C536S023100, C536S024300
Reexamination Certificate
active
07910308
ABSTRACT:
Genetic markers associated with fatty acid content in meat products from animals, particularly Angus cattle, are described. The genetic markers are located in the thioesterase-encoding region of the fatty acid synthase gene. The markers allow animals to be characterized for breeding or for identification purposes to indicate animals likely to have a distribution of fatty acids that are healthier, thus generating improved meat products.
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Noack, Kristin et al., “The Role of Fatty Acid Synthase in Creating Healthier Beef”, Economic Research Service USDA, Aug. 2006, pp. 1-4.
Noack, Kristin et al., “The Role of Fatty Acid Synthase in Creating Healthier Beef”, Powerpoint presentation, Aug. 2006, 1 page.
Beitz Donald C.
Knight Travis J.
Reecy James M.
Zhang Shu
Iowa State University & Research Foundation, Inc.
Kapushoc Stephen
McKee Voorhees & Sease, P.L.C.
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