Sistemas de producción de terneros jóvenes de raza tudanca

• E. Serrano ^[1] ; M.J. Humada ^[1] ; C. Cimadevilla ^[1]
  1. [1] Gobierno de Cantabria

     Gobierno de Cantabria

     Santander, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquín Balcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 736-738
• Idioma: español
• Títulos paralelos:
  • Postmortem evolution of tenderness in organic meat versus conventional meat and preliminary study of proteolytic profile during ageing
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The ageing time of the meat is essential for acquisition of a suitable degree of tenderness. It`s is attributed to the progressive degradation of the myofibrillar structure due to the action of endogenous proteolytic enzymes. Furthermore, the type of feeding may influence the characteristics of the muscle as the texture of the meat. In this work, we studied the evolution of the tenderness on meat from calves reared under different production systems (Epi and EPa vs CC) during postmortem maturation. Another aim was search peptide markers by vertical electrophoresis (SDS-PAGE), as indicators of tenderization. The results showed a significant increase in tenderness after d7, and the trend of the meat of animals feeded in both ecological systems to tender earlier. The electrophoretic profile analysis myofibrillar meat extract showed proceeds as maturation occurs a progressive disappearance of the bands of Troponin-T of 36-38 kDa, appearing smaller fragments (30 kDa), which confirms the important role of this protein as a marker of tenderization.