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 Detalle_Publicacion

Autophagy During Beef Aging

Abstract: 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.

 Fuente: Autophagy, 10 (1), 137-43 Jan 2014

Editorial: Taylor & Francis

 Año de publicación: 2014

Nº de páginas: 7

Tipo de publicación: Artículo de Revista

 DOI: 10.4161/auto.26659

ISSN: 1554-8627,1554-8635

Proyecto español: RTA2007-00087-C02 ; BFU2010-20919

Url de la publicación: http://dx.doi.org/10.4161/auto.26659

Autores/as

GARCÍA-MACIA, MARINA

SIERRA, VERÓNICA

VEGA-NAREDO, IGNACIO

GONZALO-CALVO, DAVID DE

RODRÍGUEZ-GONZÁLEZ, SUSANA

OLIVÁN, MAMEN

COTO-MONTES, ANA