Journal
MEAT SCIENCE
Volume 96, Issue 1, Pages 436-440Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.08.001
Keywords
Metal; Ionone; Shear force; Calpain; Calpastatin; KCNJ11
Categories
Funding
- Brazilian Agricultural Research Corporation (Embrapa)
- National Council for Scientific and Technological Development (CNPq)
- Sao Paulo State Research Foundation (FAPESP)
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Calcium (Ca) and potassium (K) are essential nutrients in animal nutrition. Furthermore, the Ca content can influence meat tenderness because it is needed by the proteolytic system of calpains and calpastatins, major factors in postmortem tenderization of skeletal muscles. K content, which is needed for muscle contraction, can also affect meat tenderness. This study showed that K positively affects the Warner-Bratzler shear force (WBSF), measured at 14 days of meat aging, which means that higher levels of K are related to lower meat tenderness. Additionally, a significant effect (P <= 0.015) of a SNP in the calcium-activated neutral protease 1 (CAPN1) gene on Ca content was observed. Metal content in beef can affect not only nutritional values but also meat quality traits. Part of this effect may be related to variation in specific genes. (C) 2013 Elsevier Ltd. All rights reserved.
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