title: New indicators of beef sensory quality revealed by expression of specific genes.
abstract: To identify new molecular markers of beef sensory quality, the transcriptomes of Longissimus thoracis muscle from 25 Charolais bull calves were analyzed using microarrays and compared between high and low meat quality groups; 215 genes were differentially expressed according to tenderness, juiciness, and/or flavor. Among these, 23 were up-regulated in the tenderest, juiciest, and tastiest meats, and 18 were highly correlated with both flavor and juiciness (e.g., PRKAG1), explaining up to 60% of their variability. Nine were down-regulated in the same meats, but only DNAJA1 [the results relating to DNAJA1 and its relationship with tenderness have been patented (Genomic marker for meat tenderness; Patent EP06300943.5, September 12, 2006)], which encodes a heat shock protein, showed a strong negative correlation with tenderness that alone explained 63% of its variability. This protein, known for its anti-apoptotic role, could be involved in meat aging. Thus, DNAJA1 could constitute a new marker of beef sensory quality.
authors.affiliation: INRA, UR1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint-Genès-Champanelle, France.
authors.forename: Carine
authors.initials: C
authors.lastname: Bernard
authors.forename: Isabelle
authors.initials: I
authors.lastname: Cassar-Malek
authors.forename: Martine
authors.initials: M
authors.lastname: Le Cunff
authors.forename: Hervé
authors.initials: H
authors.lastname: Dubroeucq
authors.forename: Gilles
authors.initials: G
authors.lastname: Renand
authors.forename: Jean-François
authors.initials: JF
authors.lastname: Hocquette
mesh_terms: D000818:Animals; D002417:Cattle / Q000235:genetics*; D015870:Gene Expression; D006360:Heat-Shock Proteins / Q000235:genetics*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D046228:Microarray Analysis; D009132:Muscles / Q000737:chemistry; D011786:Quality Control; D012677:Sensation
chemical_list: D006360:Heat-Shock Proteins