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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

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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. / Gagaoua, Mohammed; Terlouw, Claudia; Richardson, Ian; Hocquette, Jean-Francois; Picard, Brigitte.

In: Meat Science, Vol. 157, 107871, 01.11.2019.

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Gagaoua, Mohammed ; Terlouw, Claudia ; Richardson, Ian ; Hocquette, Jean-Francois ; Picard, Brigitte. / The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed. In: Meat Science. 2019 ; Vol. 157.

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@article{04549dda25e942a9972aa48203428703,
title = "The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed",
abstract = "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.",
keywords = "Beef tenderness, Biomarkers, Chemometrics, Cooking temperature, Dot-Blot, Prediction",
author = "Mohammed Gagaoua and Claudia Terlouw and Ian Richardson and Jean-Francois Hocquette and Brigitte Picard",
year = "2019",
month = "11",
day = "1",
doi = "10.1016/j.meatsci.2019.06.007",
language = "English",
volume = "157",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Applied Science Publishers",

}

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TY - JOUR

T1 - The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

AU - Gagaoua, Mohammed

AU - Terlouw, Claudia

AU - Richardson, Ian

AU - Hocquette, Jean-Francois

AU - Picard, Brigitte

PY - 2019/11/1

Y1 - 2019/11/1

N2 - 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.

AB - 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.

KW - Beef tenderness

KW - Biomarkers

KW - Chemometrics

KW - Cooking temperature

KW - Dot-Blot

KW - Prediction

UR - http://www.scopus.com/inward/record.url?scp=85067868044&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2019.06.007

DO - 10.1016/j.meatsci.2019.06.007

M3 - Article

VL - 157

JO - Meat Science

JF - Meat Science

SN - 0309-1740

M1 - 107871

ER -