Functional analysis of beef tenderness

Apoptosis in muscle-to-meat aging process: The omic witness

“…First of all, we want to consider the trend of two proteins belonging to the family of heat shock proteins (HSPs), HSPB6 and αB-crystallin. The importance of HSP into the muscle-to-meat conversion has been recently recognized and associated to meat tenderization [2] and [53], although there is no clear hypothesis about the biological mechanisms underpinning postmortem events. Furthermore, a link between HSP and apoptosis [54], [55] and [56] is ascertained, evidence that endorses the attention on HSP identifications in our time course experiment.…”

Opportunities for predicting and manipulating beef quality

“…Genomics has indeed revealed that unsuspected genes may be potential molecular indicators of muscle mass (Bernard, Cassar-Malek, Renand A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPT , sensory attributes (Bernard, Cassar-Malek, Le Cunff, Dubroeucq, Renand & Hocquette, 2007) or marbling (reviewed by Hocquette et al, 2010) of meat. For example, genomic studies revealed that oxidative stress and apoptosis are relevant cellular mechanisms for tenderization processes (Guillemin, Bonnet, Jurie & Picard, 2011). From this knowledge, various biotechnology tools are being developed to assess routinely and simultaneously all the genes known so far to be involved in beef quality (for instance, DNA or protein chips).…”

Estudo de genes associados com a maciez da carne em bovinos da raça Nelore

“…The results confirm the existence of differential expression in the shear force phenotypic extremes, which makes the differentially expressed proteins as potential indicators of meat tenderness. Portanto, a quantidade de algumas proteínas pode ser influenciada, e o conhecimento destas influências pode ser explorado para gerenciar a enorme quantidade de diferentes biomarcadores sensíveis na produção de carne, a fim de introduzir métodos de gestão que poderiam melhorar a qualidade da carne (GUILLEMIN et al, 2011b). Assim, o objetivo do presente estudo foi identificar proteínas que estão envolvidas com a maior maciez da carne, em animais da raça Nelore, com a função de potenciais biomarcadores, bem como, conseguir maior esclarecimento dos mecanismos responsáveis pela maior maciez da carne.…”