Effect of ageing and u - calpain markers on meat quality from Brangus steers finished on pasture
Brangus steers [n= 247] finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements [CIEL*a*b*] of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force [SF] by 13.7 pe...
| Otros Autores: | , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Materias: | |
| Acceso en línea: | http://ri.agro.uba.ar/files/intranet/articulo/2010Mazzucco.pdf LINK AL EDITOR |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 245 | 1 | 0 | |a Effect of ageing and u - calpain markers on meat quality from Brangus steers finished on pasture |
| 520 | |a Brangus steers [n= 247] finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements [CIEL*a*b*] of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force [SF] by 13.7 percent and improved a* [8.4 percent] and b* [10 percent] compared to ageing for 1 day. No difference between 7 and 14 days of ageing was found for SF, a* and b*. However, L* increased markedly with ageing. Fitting both markers simultaneously, CAPN1 316 showed association with SF and L* and CAPN1 4751 with a* and b*. Fitting the markers individually, CAPN1 4751 affected all traits and CAPN1 316 showed association with SF and L* Post-mortem ageing and the use of markers represent two independent and alternative tools that could be used for improving quality of meat from Brangus cattle. | ||
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| 653 | 0 | |a COLOUR MEASUREMENT | |
| 653 | 0 | |a EFFECT OF AGEING | |
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| 700 | 1 | |a Papaleo Mazzuco, J. |9 50675 | |
| 700 | 1 | |9 44543 |a Melucci, Lilia Magdalena | |
| 700 | 1 | |a Villarreal, Edgardo L. |9 44544 | |
| 700 | 1 | |a Mezzadra, Carlos Alberto |9 44542 | |
| 700 | 1 | |9 50677 |a Soria, Liliana Araceli | |
| 700 | 1 | |a Corva, P. M. |9 44524 | |
| 700 | 1 | |a Motter, M. M. |9 50674 | |
| 700 | 1 | |9 29976 |a Schor, Alejandro | |
| 700 | 1 | |a Miquel, María Cristina |9 33628 | |
| 773 | |t Meat Science |g Vol.86, no.3 (2010), p.878-882 | ||
| 856 | |u http://ri.agro.uba.ar/files/intranet/articulo/2010Mazzucco.pdf |i En reservorio |q application/pdf |f 2010Mazzucco |x MIGRADOS2018 | ||
| 856 | |u http://www.elsevier.com/ |x MIGRADOS2018 |z LINK AL EDITOR | ||
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| 900 | |a ^tEffect of ageing and u-calpain markers on meat quality from Brangus steers finished on pasture | ||
| 900 | |a ^aMazzucco^bJ.P. | ||
| 900 | |a ^aMelucci^bL.M. | ||
| 900 | |a ^aVillarreal^bE.L. | ||
| 900 | |a ^aMezzadra^bC.A. | ||
| 900 | |a ^aSoria^bL. | ||
| 900 | |a ^aCorva^bP. | ||
| 900 | |a ^aMotter^bM.M. | ||
| 900 | |a ^aSchor^bA. | ||
| 900 | |a ^aMiquel^bM.C. | ||
| 900 | |a ^aMazzucco^bJ. P. | ||
| 900 | |a ^aMelucci^bL. M. | ||
| 900 | |a ^aVillarreal^bE. L. | ||
| 900 | |a ^aMezzadra^bC. A. | ||
| 900 | |a ^aSoria^bL. A. | ||
| 900 | |a ^aCorva^bP. M. | ||
| 900 | |a ^aMotter^bM. M. | ||
| 900 | |a ^aSchor^bA. | ||
| 900 | |a ^aMiquel^bM. C. | ||
| 900 | |a ^aMazzucco, J.P.^tÁrea de Investigación en Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta Nac. 226 km 73.5, 7620 Balcarce, Buenos Aires, Argentina | ||
| 900 | |a ^aMelucci, L.M.^tÁrea Genética, Facultad de Ciencias Veterinarias, Universidad de Buenos Aires, Av. Chorroarín 280, C1427CWO Ciudad de Buenos Aires, Argentina | ||
| 900 | |a ^aVillarreal, E.L.^tDepartamento de Producción Animal, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta Nac. 226 km 73.5, 7620 Balcarce, Buenos Aires, Argentina | ||
| 900 | |a ^aMezzadra, C.A.^tDepartamento de Producción Animal, Facultad de Agronomía, Universidad de Buenos Aires, ARG, Av. San Martín 4453, C1417DSE Ciudad de Buenos Aires, Argentina | ||
| 900 | |a ^aSoria, L.^t | ||
| 900 | |a ^aCorva, P.^t | ||
| 900 | |a ^aMotter, M.M.^t | ||
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| 900 | |a ^aMiquel, M.C.^t | ||
| 900 | |a ^tMeat Science^cMeat Sci. | ||
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| 900 | |a EFFECT OF AGEING | ||
| 900 | |a GENETIC MARKERS | ||
| 900 | |a LONGISSIMUS | ||
| 900 | |a MEAT QUALITY | ||
| 900 | |a MEAT TENDERNESS | ||
| 900 | |a COLOR | ||
| 900 | |a MEATS | ||
| 900 | |a AGRICULTURE | ||
| 900 | |a CALPAIN | ||
| 900 | |a MUSCLE PROTEIN | ||
| 900 | |a AGE | ||
| 900 | |a ANIMAL | ||
| 900 | |a ANIMAL FOOD | ||
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| 900 | |a CATTLE | ||
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| 900 | |a GENETIC MARKER | ||
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| 900 | |a SKELETAL MUSCLE | ||
| 900 | |a STANDARD | ||
| 900 | |a TIME | ||
| 900 | |a AGE FACTORS | ||
| 900 | |a ANIMAL FEED | ||
| 900 | |a ANIMALS | ||
| 900 | |a FOOD HANDLING | ||
| 900 | |a GENETIC MARKERS | ||
| 900 | |a MUSCLE PROTEINS | ||
| 900 | |a MUSCLE, SKELETAL | ||
| 900 | |a POLYMORPHISM, GENETIC | ||
| 900 | |a POSTMORTEM CHANGES | ||
| 900 | |a STRESS, MECHANICAL | ||
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| 900 | |a BOS | ||
| 900 | |a Brangus steers [n= 247] finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements [CIEL*a*b*] of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force [SF] by 13.7 percent and improved a* [8.4 percent] and b* [10 percent] compared to ageing for 1 day. No difference between 7 and 14 days of ageing was found for SF, a* and b*. However, L* increased markedly with ageing. Fitting both markers simultaneously, CAPN1 316 showed association with SF and L* and CAPN1 4751 with a* and b*. Fitting the markers individually, CAPN1 4751 affected all traits and CAPN1 316 showed association with SF and L* Post-mortem ageing and the use of markers represent two independent and alternative tools that could be used for improving quality of meat from Brangus cattle. | ||
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