Resumo

SIERRA, V. et al. Post-mortem tenderization of beef from different biotypes included in the PGI Ternera Asturiana. Arch. zootec. [online]. 2011, vol.60, n.231, pp.333-336. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000300004.

Tenderization and μ-calpain activity were studied along post-mortem maduration (2 h to 21 d) on beef from different biotypes included in the Protected Geographical Indication (PGI) Ternera Asturiana attending to breed (Asturiana de los Valles, AV and Asturiana de la Montaña, AM) and genotype for myostatine mutation causing muscular hypertrophy (mh/mh, mh/+ and +/+). This mutation produced significant differences in meat quality, promoting a faster pH decline and earlier activation of calpains, which resulted in faster proteolysis in AV(mh/mh andmh/+) biotypes, that showed earlier tenderization rate than normal (+/+) biotypes of both breeds. The results showed that differences among biotypes in pH and μcalpain activity paralleled the tenderization process.

Palavras-chave : Breed; Muscular hypertrophy; Toughness; Calpains; Proteolysis.

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