Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles”

Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles”

For fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed “Asturiana de los Valles” (AV) to determine if early postmortem oxidative...

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Bibliographic Details
Main Authors: Marina García-Macia, Verónica Sierra, Adrián Santos-Ledo, Beatriz de Luxán-Delgado, Yaiza Potes-Ochoa, Susana Rodríguez-González, Mamen Oliván, Ana Coto-Montes
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
muscular hypertrophy
lipid oxidation
protein oxidation
total antioxidant activity
proteolysis
autophagy
Online Access:https://www.mdpi.com/2304-8158/13/3/443

Internet

https://www.mdpi.com/2304-8158/13/3/443

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