Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.

Autor: Beldarrain LR; Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain., Sentandreu E; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain., Aldai N; Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain., Sentandreu MA; Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain. Electronic address: ciesen@iata.csic.es.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2022 Jun; Vol. 188, pp. 108804. Date of Electronic Publication: 2022 Mar 13.
DOI: 10.1016/j.meatsci.2022.108804
Abstrakt: The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding of post-mortem muscle biochemistry. Steaks from Longissimus Thoracis et Lumborum (LTL) of eight Hispano-Bretón horses were aged for 0, 7, 14 and 21 days and myofibrillar proteins were resolved by one dimensional gel electrophoresis (1-DE). Ten protein bands were found to change (p ≤ 0.05) among ageing periods. Most changes were observed between days 0 and 14, suggesting that tenderization occurred primary during the first two weeks. Liquid isoelectric focusing (OFFGEL) technology was applied to better resolve myofibrillar sub-proteome and evidenced fourteen protein bands that changed (p ≤ 0.05) between 0 and 21 days. Three of them were protein fragments coming from troponins T and I and from creatine kinase. Identified molecules could be further studied as potential markers for horse meat tenderness.
(Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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