Behi-haragiaren samurtasuna aztergai: estrategia proteomiko berri baten garapena

Abstract

Tenderness is an important organoleptic trait that determines bovine meat quality and consumer satisfaction. Therefore, it is essential to understand the biochemical processes taking place in the conversion of muscle into meat. In fact, this ageing process is determinant for the tenderness of the final product.

This article will summarize the decisive role of proteins in the ageing process, and the opportunities that proteomic techniques provide in order to analyze and predict meat tenderness, which is profitable for beef industry. In this sense, a recently developed approach will be introduced, which is based on liquid isoelectric focusing (OFFGEL) and electrophoresis. Seven bands capable to discriminate between tender and tough samples were identified and measured in a study performed on beef from Maine Anjou bovine breed. Therefore, this methodology constitutes a promising alternative for the study of muscle proteome.