dc.contributor.author | Fuente García, Claudia | |
dc.contributor.author | Aldai Elkoro-Iribe, Noelia | |
dc.contributor.author | Sentandreu, Enrique | |
dc.contributor.author | Oliván, Mamen | |
dc.contributor.author | Franco, Daniel | |
dc.contributor.author | García-Torres, Susana | |
dc.contributor.author | Sentandreu Vicente, Miguel Ángel | |
dc.date.accessioned | 2022-09-27T10:09:30Z | |
dc.date.available | 2022-09-27T10:09:30Z | |
dc.date.issued | 2022-08 | |
dc.identifier.citation | Journal of Food Composition and Analysis 111 : (2022) // Article ID 104599 | es_ES |
dc.identifier.issn | 0889-1575 | |
dc.identifier.issn | 1096-0481 | |
dc.identifier.uri | http://hdl.handle.net/10810/57843 | |
dc.description.abstract | Pre-slaughter stress can lead to 'dark cutting' defective meat characterized by a high ultimate pH (pHu) in cattle, causing high economical losses in the meat industry. Therefore, the study of biochemical mechanisms related to animal stress response is a fact that needs to be addressed. The aim of this work was to determine caspase 9 and 3/7 activities in high and normal pHu muscle samples at 24 h post mortem as a way to reveal stress situations in different Spanish local breeds (Asturiana de los Valles, Retinta and Rubia Gallega) and crossbred animals (n = 83). Either breed or pHu factors had an effect in both caspase activities, showing the high pHu group the highest caspase activity independently of the studied breed. In contrast, activity levels among breeds were slightly different for each caspase and between the high and normal pHu group in the case of caspase 3/7. Overall, this study demonstrated that caspase activity can be a good indicator to detect stress situations that might lead to defective high pHu meats. | es_ES |
dc.description.sponsorship | C.F.G thanks the Department of Economic Development & Infrastructures of the Basque Government for the doctoral fellowship. This work was funded by the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (RTA 2014-00034-C04), Agencia Estatal de Investigacion (RTI2018-096162-R-C22) and FEDER funds. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICINN/RTI2018-096162-R-C22 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | apoptosis | es_ES |
dc.subject | cell death | es_ES |
dc.subject | meat quality | es_ES |
dc.subject | bos taurus | es_ES |
dc.subject | pHu | es_ES |
dc.subject | food analysis | es_ES |
dc.subject | food composition | es_ES |
dc.subject | meat | es_ES |
dc.subject | stress | es_ES |
dc.subject | dark | es_ES |
dc.title | Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2022 The Authors. Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0889157522002174?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.jfca.2022.104599 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |