| Abstrakt: |
Researchers from the University of Salamanca in Spain have conducted a study on the tenderization of beef from the Spanish breed "Asturiana de los Valles" (AV). The study focused on the early postmortem oxidative and proteolytic processes that may affect the tenderness of the meat. The researchers found that the biotypes of the breed, which are determined by a myostatin mutation, showed differences in redox balance, antioxidant activity, and proteolytic systems. The study suggests that these factors contribute to the tenderness of the meat and the conversion of muscle into meat. [Extracted from the article] |
