Abstract
In order to identify new markers of beef tenderness, a proteomic analysis was performed on Longissimus thoracis muscle to compare two extreme groups in terms of meat tenderness, consisting of 10 animals each of the three main French beef breeds: Blond d’Aquitaine, Charolais, and Limousin. Animals were grouped on the basis of an index combining a tenderness score estimated by a trained panel and mechanical shear force measurement (Warner-Bratzler). The large number of available experimental animals (more than 3,300 young bulls) allowed animals with different meat tenderness but similar main muscle characteristics (fibers, collagen, and lipids) to be chosen. The muscle proteins of the extreme groups considered 24 h after slaughter were analyzed by two-dimensional electrophoresis, statistical analysis, and mass spectrometry. Potential markers of tenderness were suggested for each breed; their marker status varied according to the breed. Only α actin appeared to be a potential marker of tenderness in the three studied breeds. We focused particularly on different abundances of HSP27 and Troponin T fast isoforms between tenderness groups and according to breed.
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Acknowledgments
The authors thank the national program ANR AGENAE and APIS-GENE for the funding of the Qualvigène B program (ANR AGENAE/APIS-GENE: contract 23000160). They are grateful to the national consortium of Qualvigène (ANR AGENAE/APIS-GENE: contract 01-2005-QualviGenA-02) for providing muscle samples and data on tenderness (mechanical and sensorial) and on muscle characteristics for the constitution of extreme groups of 10 animals from all 3,349 animals of the Qualvigène project.
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Chaze, T. et al. (2013). Biological Markers for Meat Tenderness of the Three Main French Beef Breeds Using 2-DE and MS Approach. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_8
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DOI: https://doi.org/10.1007/978-1-4614-5626-1_8
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