Document Detail


Autophagy during beef aging.
MedLine Citation:
PMID:  24225649     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content.
Authors:
Marina García-Macia; Verónica Sierra; Ana Palanca-Cuñado; Ignacio Vega-Naredo; David de Gonzalo-Calvo; Susana Rodríguez-González; Mamen Oliván; Ana Coto-Montes
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-11-11
Journal Detail:
Title:  Autophagy     Volume:  10     ISSN:  1554-8635     ISO Abbreviation:  Autophagy     Publication Date:  2013 Nov 
Date Detail:
Created Date:  2013-11-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101265188     Medline TA:  Autophagy     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain.
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