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dc.contributor.authorRivera Beldarrain, Lorea ORCID
dc.contributor.authorSentandreu, Enrique ORCID
dc.contributor.authorAldai Elkoro-Iribe, Noelia
dc.contributor.authorSentandreu Vicente, Miguel Ángel ORCID
dc.date.accessioned2022-05-25T07:53:17Z
dc.date.available2022-05-25T07:53:17Z
dc.date.issued2022-06
dc.identifier.citationMeat Science 188 : (2022) // Article ID 108804es_ES
dc.identifier.issn1873-4138
dc.identifier.urihttp://hdl.handle.net/10810/56719
dc.description.abstract[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding of post-mortem muscle biochemistry. Steaks from Longissimus Thoracis et Lumborum (LTL) of eight Hispano-Breton horses were aged for 0, 7, 14 and 21days and myofibrillar proteins were resolved by one dimensional gel electrophoresis (1-DE). Ten protein bands were found to change (p≤0.05) among ageing periods. Most changes were observed between days 0 and 14, suggesting that tenderization occurred primary during the first two weeks. Liquid isoelectric focusing (OFFGEL) technology was applied to better resolve myofibrillar sub-proteome and evidenced fourteen protein bands that changed (p≤0.05) between 0 and 21days. Three of them were protein fragments coming from troponins T and I and from creatine kinase. Identified molecules could be further studied as potential markers for horse meat tenderness.es_ES
dc.description.sponsorshipDepartment of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R.Beldarrain. Lactiker Research Group (Basque Government IT944-16) funded this work. Funding and contract of E. Sentandreu from project RTI2018-096162-R-C22 (Spanish Agencia Estatal de Investigación) are also fully acknowledged.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationinfo:eu-repo/grantAgreement/MICIU/RTI2018-096162-R-C22es_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectfoal meates_ES
dc.subjectequinees_ES
dc.subjecttendernesses_ES
dc.subjectproteolysises_ES
dc.subjectOFFGELes_ES
dc.subjectmass spectrometryes_ES
dc.titleHorse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holder© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).es_ES
dc.rights.holderAtribución-NoComercial-SinDerivadas 3.0 España*
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0309174022000729?via%3Dihubes_ES
dc.identifier.doi10.1016/j.meatsci.2022.108804
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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© 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Except where otherwise noted, this item's license is described as © 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).