Determination of Protein Markers for Beef Tenderness in U.S. Select Beef | Zendy

C. Santos | Zendy; E. HuffLonergan | Zendy; Steven M. Lonergan | Zendy; T. L. Wheeler | Zendy; S. D. Shackelford | Zendy

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Determination of Protein Markers for Beef Tenderness in U.S. Select Beef

Author(s) -

C. Santos,

E. HuffLonergan,

Steven M. Lonergan,

T. L. Wheeler,

S. D. Shackelford

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.135

Subject(s) - tenderness , meat tenderness , chemistry , chromatography , food science , protein degradation , difference gel electrophoresis , longissimus dorsi , acrylamide , longissimus , zoology , analytical chemistry (journal) , biochemistry , proteomics , biology , organic chemistry , gene , copolymer , polymer

Beef tenderness is a primary quality feature that defines the consumer’s perception of the product quality. Therefore definition of chemical characteristics that contribute to variation in tenderness within a specific USDA grade can help refine our understanding of meat tenderness. The objective of this experiment was to identify novel protein markers for tenderness in Longissimus dorsi sarcoplasmic fractions utilizing proteomics and a valuable library of beef samples.

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