Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
2022
Beldarrain, Lorea R | Sentandreu, Enrique | Aldai, Noelia | Sentandreu, Miguel Ángel | Eusko Jaurlaritza | Ministerio de Ciencia e Innovación (España) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding of post-mortem muscle biochemistry. Steaks from Longissimus Thoracis et Lumborum (LTL) of eight Hispano-Bretón horses were aged for 0, 7, 14 and 21 days and myofibrillar proteins were resolved by one dimensional gel electrophoresis (1-DE). Ten protein bands were found to change (p ≤ 0.05) among ageing periods. Most changes were observed between days 0 and 14, suggesting that tenderization occurred primary during the first two weeks. Liquid isoelectric focusing (OFFGEL) technology was applied to better resolve myofibrillar sub-proteome and evidenced fourteen protein bands that changed (p ≤ 0.05) between 0 and 21 days. Three of them were protein fragments coming from troponins T and I and from creatine kinase. Identified molecules could be further studied as potential markers for horse meat tenderness.
Show more [+] Less [-]Department of Economic Development and Infrastructures of the Basque Government is acknowledged for the doctoral fellowship of L.R.Beldarrain. Lactiker Research Group (Basque Government IT944-16) funded this work. Funding and contract of E. Sentandreu from project RTI2018-096162-R-C22 (Spanish Agencia Estatal de Investigación) are also fully acknowledged.
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