Tenderización post-mortem de la carne de los distintos biotipos amparados por la IGP Ternera Asturiana

摘要

SummaryTenderization and μ-calpain activity were studied along post-mortem maduration (2 h to 21 d) on beef from different biotypes included in the Protected Geographical Indication (PGI) Ternera Asturiana attending to breed (Asturiana de los Valles, AV and Asturiana de la Monta?a, AM) and genotype for myostatine mutation causing muscular hypertrophy (mh/mh, mh/+ and +/+). This mutation produced significant differences in meat quality, promoting a faster pH decline and earlier activation of calpains, which resulted in faster proteolysis in AV(mh/mh and mh/+) biotypes, that showed earlier tenderization rate than normal (+/+) biotypes of both breeds. The results showed that differences among biotypes in pH and μ-calpain activity paralleled the tenderization process.