Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries

The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin pr...

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Détails bibliographiques
Publié dans:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 6 vom: 27. Sept., Seite 555-563
Auteur principal: Smili, Hanane (Auteur)
Autres auteurs: Boudida, Yasmine, Becila, Samira, Babelhadj, Baaissa, Idder, Messaouda, Chehma, Abdelmajid, Adamou, Abdelkader, Boudjellal, Abdelghani, Sentandreu, Miguel Angel, Ouali, Ahmed
Format: Article en ligne
Langue:English
Publié: 2023
Accès à la collection:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:Journal Article Actin dromedary muscle meat quality postmortem time proteolysis Muscle Proteins Actins
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520 |a The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization 
650 4 |a Journal Article 
650 4 |a Actin 
650 4 |a dromedary muscle 
650 4 |a meat quality 
650 4 |a postmortem time 
650 4 |a proteolysis 
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650 7 |a Actins  |2 NLM 
700 1 |a Boudida, Yasmine  |e verfasserin  |4 aut 
700 1 |a Becila, Samira  |e verfasserin  |4 aut 
700 1 |a Babelhadj, Baaissa  |e verfasserin  |4 aut 
700 1 |a Idder, Messaouda  |e verfasserin  |4 aut 
700 1 |a Chehma, Abdelmajid  |e verfasserin  |4 aut 
700 1 |a Adamou, Abdelkader  |e verfasserin  |4 aut 
700 1 |a Boudjellal, Abdelghani  |e verfasserin  |4 aut 
700 1 |a Sentandreu, Miguel Angel  |e verfasserin  |4 aut 
700 1 |a Ouali, Ahmed  |e verfasserin  |4 aut 
773 0 8 |i Enthalten in  |t Food science and technology international = Ciencia y tecnologia de los alimentos internacional  |d 1998  |g 29(2023), 6 vom: 27. Sept., Seite 555-563  |w (DE-627)NLM098247832  |x 1532-1738  |7 nnas 
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