Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Laville, Élisabeth; Sayd, Thierry; Morzel, Martine; Blinet, Sylvie; Chambon, Christophe; Lepetit, Jacques; Renand, Gilles; J.-F. Hocquette, Jean-François

doi:10.1021/jf901949r

Public

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Published in Journal of Agricultural and Food Chemistry • Oct 27, 2009

Authors:

Élisabeth Laville

Thierry Sayd

Martine Morzel

Abstract

Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner-Bratzler shear force (WBSF) of 55 degrees C grilled meat, were analyzed by 2D-electrophoresis. Muscle analyses were performed on 4 bulls of the "tender" group (WBSF...

Subject

Tris

Proteolysis

Proteome

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