Autophagy during beef aging.
The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content.
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
Marina
M
García-Macia
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain; Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain.
Verónica
V
Sierra
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
Ana
A
Palanca
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
Ignacio
I
Vega-Naredo
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
David
D
de Gonzalo-Calvo
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
Susana
S
Rodríguez-González
Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain.
Mamen
M
Oliván
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
Ana
A
Coto-Montes
D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D001343:Autophagy; D001947:Breeding; D002403:Cathepsins / Q000378:metabolism; D002417:Cattle; D015151:Immunoblotting; D008460:Meat; D008565:Membrane Proteins / Q000378:metabolism; D008869:Microtubule-Associated Proteins / Q000378:metabolism; D013997:Time Factors
D000975:Antioxidants; D008565:Membrane Proteins; D008869:Microtubule-Associated Proteins; D002403:Cathepsins
Asturiana de la Montaña; Asturiana de los Valles; autophagy; beef; cathepsins; meat aging