Data/hora: 01/06/2024 07:34:03

Provedor de dados: 	86	
País: 	Brazil	
Título: 	Heat shock proteins on beef quality	
Autores: 	Moncau,Cristina Tschorny; Rosa,Alessandra Fernandes; Eler,Joanir Pereira; Balieiro,Júlio César de Carvalho.	
Data: 	2018-01-01	
Ano: 	2018	
Palavras-chave: 	Bos taurus indicus; Biomarker; HSP27; HSP70; Meat tenderness.	
Resumo: 	Abstract: The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000100090	
Editor: 	Embrapa Secretaria de Pesquisa e Desenvolvimento

Pesquisa Agropecuária Brasileira	
Relação: 	10.1590/s0100-204x2018000100010	
Formato: 	text/html	
Fonte: 	Pesquisa Agropecuária Brasileira  v.53 n.1 2018	
Fonte: 	info:eu-repo/semantics/openAccess