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

@article{Ouali2013BiomarkersOM,
  title={Biomarkers of meat tenderness: present knowledge and perspectives in regards to our current understanding of the mechanisms involved.},
  author={Ahmed Ouali and Mohammed Gagaoua and Yasmine Boudida and Samira Becila and Abdelghani Boudjellal and Carlos Hernan Herrera-Mendez and Miguel Angel Sentandreu},
  journal={Meat science},
  year={2013},
  volume={95 4},
  pages={854-70}
}
Biomarkers of the meat quality are of prime importance for meat industry, which has to satisfy consumers' expectations and, for them, meat tenderness is and will remain the primary and most important quality attribute. The tenderization of meat starts immediately after animal death with the onset of apoptosis followed by a cooperative action of endogenous proteolytic systems. Before consideration of the biomarkers identified so far, we present here some new features on the apoptotic process… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 22 extracted citations

Pig cognitive bias affects the conversion of muscle into meat by antioxidant and autophagy mechanisms.

Animal : an international journal of animal bioscience • 2017
View 3 Excerpts

Similar Papers

Loading similar papers…