Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

Meat Science

Volumn 95, Issue 4, 2013, Pages 854-870

  Ouali, Ahmed ^a   Gagaoua, Mohammed ^a,b   Boudida, Yasmine ^b   Becila, Samira ^b   Boudjellal, Abdelghani ^b   Herrera Mendez, Carlos H ^a   Sentandreu, Miguel A ^c  

^a UR370 QuaPA   (France)

^b Universite Mentouri Constantine   (Algeria)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Apoptosis; Biomarkers; Meat quality; Metabolism; Muscle cell; Tenderness

Indexed keywords

BIOLOGICAL FUNCTIONS; BIOLOGICAL PATHWAYS; MEAT QUALITY; METABOLIC PATHWAYS; MUSCLE CELL; PROTEASE INHIBITION; PROTEOLYTIC SYSTEM; TENDERNESS;

BIOMARKERS; CELL DEATH; DETOXIFICATION; METABOLISM; PROTEINS;

MEATS;

ANIMALIA;

ANNEXIN; CASPASE; GALECTIN 1; HEAT SHOCK PROTEIN; PEPTIDE HYDROLASE; PEROXIREDOXIN 6; PROTEINASE INHIBITOR; BIOLOGICAL MARKER;

ANALYSIS; ANIMAL; APOPTOSIS; CHEMISTRY; ENERGY METABOLISM; FOOD HANDLING; FOOD QUALITY; GLYCOLYSIS; MEAT; METABOLISM; MITOCHONDRION; OXIDATION REDUCTION REACTION; PHYSIOLOGY; POSTMORTEM CHANGE; PROTEIN DEGRADATION; SKELETAL MUSCLE; MEAT QUALITY; MUSCLE CELL; REVIEW; TENDERNESS;

ANIMALS; ANNEXINS; APOPTOSIS; CASPASES; ENERGY METABOLISM; FOOD QUALITY; FOOD TECHNOLOGY; GALECTIN 1; GLYCOLYSIS; HEAT-SHOCK PROTEINS; MEAT; MITOCHONDRIA; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PEPTIDE HYDROLASES; PEROXIREDOXIN VI; POSTMORTEM CHANGES; PROTEASE INHIBITORS; PROTEOLYSIS;

APOPTOSIS; BIOMARKERS; MEAT QUALITY; METABOLISM; MUSCLE CELL; TENDERNESS;

EID: 84880799328     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.010     Document Type: Review

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