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dc.contributor.authorSierra, Verónica
dc.contributor.authorGonzález-Blanco, Laura
dc.contributor.authorDiñeiro, Yolanda
dc.contributor.authorDíaz, Fernando
dc.contributor.authorGarcía-Espina, María Josefa
dc.contributor.authorCoto-Montes, Ana
dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorOliván, Mamen
dc.identifier.citationSierra, V.; González-Blanco, L.; Diñeiro, Y.; Díaz, F.; García-Espina, M.J.; Coto-Montes, A.; Gagaoua, M.; Oliván, M. New Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderization. Foods 2021, 10, 3115. 10.3390/foods10123115en_US
dc.description.abstractThis study investigated the effect of different cattle management strategies at farm (Intensive vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar animals) on the myofibrillar subproteome of Longissimus thoracis et lumborum (LTL) muscle of “Asturiana de los Valles” yearling bulls. It further aimed to study the relationships with beef quality traits including pH, color, and tenderness evaluated by Warner–Bratzler shear force (WBSF). Thus, comparative proteomics of the myofibrillar fraction along meat maturation (from 2 h to 14 days post-mortem) and different quality traits were analyzed. A total of 23 protein fragments corresponding to 21 unique proteins showed significant differences among the treatments (p < 0.05) due to any of the factors considered (Farm, Transport and Lairage, and post-mortem time ageing). The proteins belong to several biological pathways including three structural proteins (MYBPC2, TNNT3, and MYL1) and one metabolic enzyme (ALDOA) that were affected by both Farm and Transport/Lairage factors. ACTA1, LDB3, and FHL2 were affected by Farm factors, while TNNI2 and MYLPF (structural proteins), PKM (metabolic enzyme), and HSPB1 (small Heat shock protein) were affected by Transport/Lairage factors. Several correlations were found between the changing proteins (PKM, ALDOA, TNNI2, TNNT3, ACTA1, MYL1, and CRYAB) and color and tenderness beef quality traits, indicating their importance in the determination of meat quality and their possible use as putative biomarkers.en_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol 10
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.subjectintensive managementen_US
dc.subjectextensive managementen_US
dc.subjectmixing unfamiliar animalsen_US
dc.subjectmyofibrillar proteinsen_US
dc.subjectpre-slaughter stressen_US
dc.subjectprotein biomarkersen_US
dc.titleNew Insights on the Impact of Cattle Handling on Post-Mortem Myofibrillar Muscle Proteome and Meat Tenderizationen_US
dc.contributor.sponsorMarie Sklodowska-Curie granten_US
dc.contributor.sponsorGrantNumberagreement No. 713654en_US

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