| Summary : |
The global aim of the project is to study the changes that take place at tisular and cellular level, after the death of the animal, as a result of the activity of proteolytic enzimatic systems, some of them implied in processes of programmed cell death and to analyze its potential for prediction of the final quality of the product as well as for the trazability of beef from bovine autoctonous Asturian breeds. The achievement of the above mentioned aim will
be based in the following partial aims:
1.Detection, in early post-mortem (Oreo) and along maduration time, of enzimatic activities as direct and indirect indicators of processes of programmed cell death (apoptosis and/or autophagy).
2.Identification of changes in the proteic profile in different fractions of the muscular cell related to different states in the tenderization process of the uscle.
3.To establish relationship between the above mentioned parameters (ezimatic and proteomic) and the evolution of the instrumental quality and organoleptic
characteristics of meat along ageing, in order to verify its potential as quality markers.
4.Application of the near infrared espectroscopy (NIRS) in early post-mortem times to stablish calibration equations for quantitative prediction of the above mentioned proteic and enzimatic markers.
5. To analyze the potential of these markers and NIRS methodology for the trazability of meat in order to obtain classification models according to the genetics of the animals.
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