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The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Research output: Contribution to journalArticle (Academic Journal)

  • Mohammed Gagaoua
  • Claudia Terlouw
  • Ian Richardson
  • Jean-Francois Hocquette
  • Brigitte Picard
Original languageEnglish
Article number107871
Number of pages10
JournalMeat Science
Early online date15 Jun 2019
DateAccepted/In press - 15 Jun 2019
DateE-pub ahead of print - 15 Jun 2019
DatePublished (current) - 1 Nov 2019


Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 °C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (UK). Using principal component regressions, the tenderness scores of each breed, country origin of the panelists and cooking temperature were linked with the abundances of 21 protein biomarkers belonging to five biological pathways. Twelve regression equations were built and explained 68 to 95% of tenderness variability. A high dissimilarity in the retained biomarkers was observed among the equations and differences exist among breeds, cooking temperatures and country origin of the panelists. Among the 21 biomarkers, 6 proteins including structural (MyHC-I, MyHC-IIa, MyHC-IIx), oxidative stress (DJ-1, PRDX6) and proteolysis (CAPN1) were retained robustly in positive or negative directions in the tenderization process of Longissimus thoracis, regardless the breed, the end-point cooking temperature or the country origin of the panelist.

    Research areas

  • Beef tenderness, Biomarkers, Chemometrics, Cooking temperature, Dot-Blot, Prediction


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