Data di Pubblicazione:
2015
Abstract:
Piedmontese meat tenderness becomes higher by extending the ageing period after slaughter up to
44 days. Classical physical analysis only partially explain this evidence, so in order to discover the reason
of the potential beneficial effects of prolonged ageing, we performed omic analysis in the Longissimus
thoracis muscle by examining main biochemical changes through mass spectrometry-based metabolomics
and proteomics. We observed a progressive decline in myofibrillar structural integrity (underpinning
meat tenderness) and impaired energy metabolism. Markers of autophagic responses (e.g. serine
and glutathione metabolism) and nitrogen metabolism (urea cycle intermediates) accumulated until
the end of the assayed period. Key metabolites such as glutamate, a mediator of the appreciated umami
taste of the meat, were found to constantly accumulate until day 44. Finally, statistical analyses revealed
that glutamate, serine and arginine could serve as good predictors of ultimate meat quality parameters,
even though further studies are mandatory.
Tipologia CRIS:
03A-Articolo su Rivista
Elenco autori:
Lana A.; Longo V.; Dalmasso A.; D’Alessandro A.;Bottero M.T.; Zolla L.
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