کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792134 1109628 2013 17 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved
ترجمه فارسی عنوان
بیومارکرهای حساسیت گوشت: دانش و دیدگاه های موجود در رابطه با درک فعلی ما در مورد مکانیزم های درگیر
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- New features in postmortem muscle: phagocytosis and caspase/apoptosis inhibitors
- Biomarkers of meat tenderness identified and their related metabolic pathways
- The different source of energy used in postmortem muscle: amino acid, fat and sugar
- Mitochondria: a key control point in energy production and apoptosis regulation
- Inhibitors of caspases/apoptosis and major role of inhibitors in meat proteolysis

Biomarkers of the meat quality are of prime importance for meat industry, which has to satisfy consumers' expectations and, for them, meat tenderness is and will remain the primary and most important quality attribute. The tenderization of meat starts immediately after animal death with the onset of apoptosis followed by a cooperative action of endogenous proteolytic systems. Before consideration of the biomarkers identified so far, we present here some new features on the apoptotic process. Among them, the most important is the recent discovery of a complex family of serpins capable to inhibit, in a pseudo-irreversible manner, caspases, the major enzymes responsible of cell dismantling during apoptosis. The biomarkers so far identified have been then sorted and grouped according to their common biological functions. All of them refer to a series of biological pathways including glycolytic and oxidative energy production, cell detoxification, protease inhibition and production of Heat Shock Proteins. Some unusual biomarkers are also presented: annexins, galectins and peroxiredoxins. On this basis, a detailed analysis of these metabolic pathways allowed us to identify some domains of interest for future investigations. It was thus emphasized that mitochondria, an important organelle in the production of energy from carbohydrates, lipids and proteins are a central element in the initiation and development of apoptosis. It was therefore stressed forward that, in fact, very little is known about the postmortem fate of these organelles and their multiple associated activities. Other topics discussed here would provide avenues for the future in the context of identifying reliable predictors of the ultimate meat tenderness.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 95, Issue 4, December 2013, Pages 854-870
نویسندگان
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