Tenderness and adiposity biomarkers of beef meat in French AOP Maine Anjou
Biomarqueurs de tendreté et d’adiposité des viandes de l’aop maine anjou
Résumé
This study concerned the search for protein biomarkers of tenderness and adiposity in order to ensure maximum tenderness and optimum deposition of adipose tissue for a good expression of the organoleptic qualities of meat from Maine Anjou AOP. Two groups from a total of 111 cows were formed for extreme tenderness or lipid content and were compared by two-dimensional electrophoresis. The proteins differing between the groups were identified by mass spectrometry. This provides a list of biomarkers that are currently being evaluated on new samples in order to confirm their use in a final tool for the routine evaluation of tenderness and adiposity on carcasses or on live animals.