Biomarkers of meat sensory qualities of Angus beef breed: towards the development of prediction equations
Qualités sensorielles de la viande et stress oxydant en race angus
Résumé
The development of accurate biomarkers of meat quality represents an important technological challenge in meat science. This study presents prediction equations of meat sensory qualities using a list of protein markers combined with other indicators of lipid peroxidation, protein oxidation and oxidative stress. The compilation of different biochemical process indicators allowed us to significantly improve the prediction power. For the Angus breed, whose muscles are known to have relatively high levels of oxidative metabolism, models were able to predict over 60% of the variability of the sensory attributes, reaching 75% for overall liking. The prediction equations obtained include biomarkers belonging to the oxidative stress proteins.
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Gagaoua-2014-Qualités sensorielles de la viande.pdf (206.17 Ko)
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