Domestic researchers have found genes in Korean cattle that could help determine beef quality.

The Rural Development Administration said Monday that after examining the genetic characteristics of Korean cattle, researchers found that two genes --NADH dehydrogenase 2 and cytochrome oxidase III-- correlated with marbling fat content in the loin muscle.

The amount of marbling in beef is thought to be an indicator of tenderness and flavor.

The recent finding was published in the Journal of Agriculture and Food Chemistry in October.