Tenderización post-mortem de la carne de los distin-tos biotipos amparados por la IGP ternera asturiana

  1. Sierra, V 1
  2. Fernández-Suárez, V 1
  3. Castro, P. 1
  4. Osoro, K 1
  5. Rodríguez-Colunga, M.J. 2
  6. Vega-Naredo, I. 2
  7. García- Macía, M. 2
  8. Coto-Montes, A. 2
  9. Oliván, M. 1
  1. 1 Servicio Regional de Investigación y Desarrollo Agroalimentario
    info

    Servicio Regional de Investigación y Desarrollo Agroalimentario

    Villaviciosa, España

    ROR https://ror.org/043gz6e45

  2. 2 Universidad de Oviedo
    info

    Universidad de Oviedo

    Oviedo, España

    ROR https://ror.org/006gksa02

Aldizkaria:
Archivos de zootecnia

ISSN: 0004-0592,  1885-4494

Argitalpen urtea: 2011

Alea: 60

Zenbakia: 231

Orrialdeak: 333-336

Mota: Artikulua

DOI: 10.4321/S0004-05922011000300004 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

Beste argitalpen batzuk: Archivos de zootecnia

Laburpena

Tenderization and μ-calpain activity were studied along post-mortem maduration (2 h to 21 d) on beef from different biotypes included in the Protected Geographical Indication (PGI) Ternera Asturiana attending to breed (Asturiana de los Valles, AV and Asturiana de la Montaña, AM) and genotype for myostatine mutation causing muscu- lar hypertrophy (mh/mh, mh/+ and +/+). This mutation produced significant differences in meat quality, promoting a faster pH decline and earlier activation of calpains, which resulted in faster proteolysis in AV(mh/mh and mh/+) biotypes, that showed earlier tenderization rate than normal (+/+) biotypes of both breeds. The results showed that differences among biotypes in pH and μ- calpain activity paralleled the tenderization process.

Datuen iturria: Dialnet