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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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Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization Inra
Laville, E.; Sayd, T.; Morzel, M.; Blinet, S.; Chambon, C.; Lepetit, J.; Renand, G.; Hocquette, J.F..
Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner−Bratzler shear force (WBSF) of 55 °C grilled meat, were analyzed by 2D-electrophoresis. Muscle analyses were performed on 4 bulls of the “tender” group (WBSF = 27.7 ± 4.8 N) and 4 bulls of the “tough” group (WBSF = 41.2 ± 6.1 N), at 3 post-mortem times: D0, samples taken within 10 min post-mortem; D5 and D21, samples kept at 4 °C under vacuum during 5 and 21 days. Proteins of muscle samples were separated in two fractions based on protein solubility in Tris buffer: “soluble” and “insoluble”. Proteins of both fractions were separated by 2D-electrophoresis. Evolution of spots during the 3 post-mortem times was analyzed by...
Tipo: Journal Article Palavras-chave: TENDRETE PROTEOME ANALYSIS; BEEF MUSCLE; TENDERNESS; HIERACHICAL CLUSTERING ANLYSIS; PROTEIN SOLUBILITY; PROTEOLYSIS; HSP27; GLYCOLYTIC ENZYMES; MITOCHONDRIAL MEMBRANE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010c73be391&uri=/notices/prodinra1/2010/06/
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