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Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breeds Inra
Allais, S.; Journaux, L.; Levéziel, H.; Duprat, N.; Raynaud, P.; Hocquette, J.F.; Lepetit, J.; Rousset, S.; Denoyelle, C.; Bernard-Capel, C.; Renand, G..
The objectives of the study were toevaluate allelic frequencies and to test the associationof polymorphisms in the calpastatin (CAST) andμ-calpain (CAPN1) genes with meat tenderness in 3French beef breeds. A total of 1,114 Charolais, 1,254Limousin, and 981 Blonde d’Aquitaine purebred youngbulls were genotyped for 3 SNP in the CAST gene and4 SNP in the CAPN1 gene. Two of these markers, 1in each gene, can be found in Australian or Americancommercial genetic tests. Others have previously beenreported in American studies or are newly evidencedSNP. The quantitative traits studied were Warner-Bratzler shear force and a tenderness score evaluatedby trained sensory panels. All the SNP were informativein the 3 breeds. Associations of individual markersor haplotypes...
Tipo: Journal Article Palavras-chave:  beef cattle; Μ-calpain gene; Calpastatin gene; Meat quality; Polymorphism.
Ano: 2011 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2011d0b45589&uri=/notices/prodinra1/2011/06/
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Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt Inra
Martin, F.; Cayot, N.; Vergoignan, C.; Journaux, L.; Gevais, P.; Cachon, R..
The aim of this work was to study the effect of different gaseous conditions on the physico-chemical properties of yoghurt. Four conditions of oxidoreduction potential (Eh7), +433 mV (milk gassed with air), +405 mV (ungassed milk), +283 mV (milk gassed with N2) and −349 mV (milk gassed with N2–H2) were applied to milk. The rheological properties and microstructure of these yoghurts were determined by measuring apparent viscosity, whey separation (WS) and using confocal laser scanning microscopy. Exopolysaccharide (EPS) production by lactic acid bacteria (LAB) was also studied, and production was increased for extreme Eh7 values: the highest values were obtained for air (oxidizing condition) and for N2–H2 (reducing condition). Yoghurts made under bubbled...
Tipo: Journal Article Palavras-chave: OXIREDUCTION POTENTIAL; LACTOBACILLUS DELBRUECKII SUBSP. BULGARIS; STREPTOCOCCUS THERMOPHILUS; NON-FAT YOGHURT; GEL STRUCTURE; EXOPLYSACCHARIDES.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20109bdce69a&uri=/notices/prodinra1/2010/07/
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