Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

The Electrophoretic Profile Myofibrillar Proteins Extracted From Camel Muscles, Kept in Various Modes

“…The appearance of bands at 33 kDa indicator of tenderness were also reported by Ho et al, [25] and Zamora et al, [26] on beef and Smili, [27] on camel meat. The lower molecular weight bands at 23 kDa for the muscles having undergone or not before refrigeration acid treatment consistent with the results of Chobert et al, [28]; Cho, [29]; Barany et al, [30], Delbarre-Ladrat et al, [21] and Ouali et al, [20] on beef. The use of organic acids (citric and lactic acids) accelerated proteolysis myofibrillar proteins, thus leading to early proteolysis, which can induce a tenderizing meat.…”

“…RESULTS AND DISCUSSION According to Jia et al, [17]; Zapata et al, [18]; Kemp et al, [19] and Ouali et al, [20], post-mortem maturation of muscles is an enzymatic process that leads to degradation of myofibrillar structures and to lesser extent collagens by endogenous proteolytic enzymes, which will condition tenderizing red meat. Proteolysis of the myofibrillar proteins was evaluated in the LD muscle preserved by refrigeration or treated with citric acid or 1% lactic acid 4% before being refrigerated.…”

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

“…It leads to better understanding of the causes and consequences of the phenomena influencing the quality of meat, especially its tenderness [15,20,22,31,32,35,40,47,51].…”

Relationships between DNAJA1 Expression and Beef Tenderness: Effects of Electrical Stimulation and Post-mortem Aging in two Muscles

“…Nevertheless, this research strategy was not productive despite some important discoveries: (i) meat ageing is a very important process for the ultimate beef tenderness, (ii) this process involves several proteolytic systems involved in the degradation of muscle proteins during ageing (calpain/calpastatin, cathepsin, proteasome and more recently described caspases and serpins) and (iii) more recently, it was discovered that the onset of apoptosis is among the first steps involved in the conversion of muscle into meat just after slaughtering (reviewed by Ouali et al, 2013). Therefore, looking for biological markers involved in the process of apoptosis became a recent active area of research.…”

“…After animal bleeding, cells enter anoxia and receive no more nutrients, thus initiating apoptosis. It has been hypothesized that apoptosis is the first stage of meat aging (Ouali et al, 2013), and a delay or inhibition of apoptosis by the DNAJA1/Hsp 70 complex could reduce meat tenderization.…”