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 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.

Bibliographic Details

Main Authors:	Papaleo Mazzuco, J., Melucci, Lilia Magdalena, Villarreal, Edgardo L., Mezzadra, Carlos Alberto, Soria, Liliana Araceli, Corva, P. M., Motter, M. M., Schor, Alejandro, Miquel, María Cristina
Format:	Texto biblioteca
Language:	eng
Subjects:	BRANGUS, GENETIC MARKERS, MEAT COLOUR, PASTURE, SHEAR FORCE, CALPAINS, COLOUR MEASUREMENT, EFFECT OF AGEING, LONGISSIMUS, MEAT QUALITY, MEAT TENDERNESS, COLOR, MEATS, AGRICULTURE, CALPAIN, MUSCLE PROTEIN, AGE, ANIMAL, ANIMAL FOOD, CADAVER, CATTLE, DIET, FOOD HANDLING, GENETIC MARKER, GENETIC POLYMORPHISM, GENETICS, MALE, MECHANICAL STRESS, METHODOLOGY, POACEAE, SKELETAL MUSCLE, STANDARD, TIME, AGE FACTORS, ANIMAL FEED, ANIMALS, MUSCLE PROTEINS, MUSCLE, SKELETAL, POLYMORPHISM, GENETIC, POSTMORTEM CHANGES, STRESS, MECHANICAL, TIME FACTORS, BOS,
Online Access:	http://ceiba.agro.uba.ar/cgi-bin/koha/opac-detail.pl?biblionumber=46527
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