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Marqueurs des qualités sensorielles de la viande bovine en race Salers

Abstract : The work on functional genomics developed in recent years have established a list of proteins considered as markers of beef tenderness. An immunological technique for measuring these proteins (Dot Blot) was developed as part of a thesis. In the PSDR Salers program, this method was used to quantify 23 proteins considered as markers of tenderness, of two muscles, the Longissimus thoracis and semitendinosus, in Salers bulls. Parallel measurements of shear force were made with the Warner-Bratzler method on both muscles. In addition, the sensory qualities: tenderness, juiciness, flavour were estimated by a panel of trained tasters. The objective was to test the relationships between these proteins and sensory qualities, in order to validate these proteins as markers and especially to highlight the specificities of a hardy Salers breed as compared to French beef breeds in which the same types of analysis were performed for the same proteins. The results show the specificities of the Salers breed. In particular, it appears that many of these proteins are also related to the flavour and juiciness of the meat. These data will be applied in the establishment of a diagnostic tool (chip antibodies which include the antibody of interest) being developed that will identify the potential for sensory qualities from a muscle sample coming from living animals or carcasses.
Mots-clés : marqueur de tendreté
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Submitted on : Wednesday, June 3, 2020 - 4:21:05 PM
Last modification on : Tuesday, September 21, 2021 - 11:50:01 AM

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  • HAL Id : hal-02749917, version 1
  • PRODINRA : 48702

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Brigitte Picard, Catherine Jurie, Florence Garcia-Launay, Karine Meteau, Jacques Agabriel, et al.. Marqueurs des qualités sensorielles de la viande bovine en race Salers. 18. Rencontres autour des Recherches sur les Ruminants, Dec 2011, Paris, France. ⟨hal-02749917⟩

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