Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture.
Brangus steers (n=247) finished on pasture were used to evaluate the effects of post-mortem ageing and polymorphism CAPN1 316 and CAPN1 4751 markers on meat tenderness and objective colour measurements (CIEL*a*b*) of m. Longissimus dorsi. Ageing meat for 7 days decreased shear force (SF) by 13.7% and improved a* (8.4%) and b* (10%) compared to ageing for 1 day. No difference between 7 and 14 days of ageing was found for SF, a* and b*. However, L* increased markedly with ageing. Fitting both markers simultaneously, CAPN1 316 showed association with SF and L* and CAPN1 4751 with a* and b*. Fitting the markers individually, CAPN1 4751 affected all traits and CAPN1 316 showed association with SF and L*. Post-mortem ageing and the use of markers represent two independent and alternative tools that could be used for improving quality of meat from Brangus cattle.
Mazzucco
Juliana Papaleo
JP
Area de Investigación en Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Ruta Nac. 226 km 73.5, 7620 Balcarce, Buenos Aires, Argentina.
Melucci
Lilia M
LM
Villarreal
Edgardo L
EL
Mezzadra
Carlos A
CA
Soria
Liliana
L
Corva
Pablo
P
Motter
Mariana M
MM
Schor
Alejandro
A
Miquel
María C
MC
D000367:Age Factors; D000821:Animal Feed; D000818:Animals; D002154:Calpain / Q000235:genetics*; D002417:Cattle / Q000235:genetics*; D003116:Color; D004032:Diet; D005511:Food Handling / Q000379:methods*; D005819:Genetic Markers; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D009124:Muscle Proteins / Q000235:genetics; D018482:Muscle, Skeletal; D006109:Poaceae; D011110:Polymorphism, Genetic; D011180:Postmortem Changes; D013314:Stress, Mechanical; D013997:Time Factors
D005819:Genetic Markers; D009124:Muscle Proteins; D002154:Calpain