期刊
FOOD CHEMISTRY
卷 250, 期 -, 页码 245-252出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.070
关键词
Biomarkers; RPPA; Meat texture; Young bulls; Relationships; Clustering; Chemometrics
资金
- McKey Food Services
- Valorex
- Regional council of the French Centre for Defiviande project
- Agence Nationale de la Recherche of the French government through the program Investissement d'Avenir [16-IDEX-0001 CAP 20-25]
The validation of biomarkers and tools for the prediction of beef texture remains a challenging task. In this study, reverse phase protein arrays (RPPA) quantified 29 protein biomarkers in the m. Longissimus thoracis of Charolais cattle sampled early post-mortem. Myosin heavy chain 1 (MHC1, slow-oxidative fibers) and Retinal dehydrogenase 1 (ALDH1A1, oxidative enzyme) discriminated between tender and juicy vs. tough meat with residues classes and are validated as prime biomarkers of beef texture. Several proteins belonging to energy metabolism, heat shock and oxidative stress, cytoskeletal, cell signaling and apoptosis were related with tenderness. Among the unusual proteins, Four and a half LIM domains 1 (FHL1) and Tripartite motif protein 72 (TRIM72) correlated respectively negatively and positively with beef tenderness. Principal component regression was used for the first time to explain beef texture traits using biomarkers. The results are very promising as they revealed sophisticated mechanisms behind the tenderizing process.
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