Marqueurs protéiques de la tendreté de la viande bovine : étude prédictive et fonctionnelle

Abstract : The uncontrolled variability of beef tenderness is a major problem for industry. This quality is very important for consumers. For many years, different research programs have identified DNA, RNA and proteins markers of beef tenderness, in different contexts. In United States and Australia, these tests reached to the conception of efficient meat quality prediction tests. However, these tests do not work in France. So, French industry asks for simple tenderness prediction tests, which measure tenderness on living animals and carcasses. This type of tests is currently missing. The objective of the PhD is to validate or not a list a proteins tenderness potential markers, and to develop quality prediction equation, to engage the conception of immunological tests for industry, usable on living animals and carcasses. A new technique for quantify proteins in bovine muscle samples have been developed, the Dot-Blot, and allow to have prototypes of the future tenderness tests. Utilization of Dot-Blot provides phenotypic data of 224 proteins on 111 muscle samples of Charolais beefs and young bulls. This work first identified biological effects due to animal and muscle types on proteins abundance. Then, three different analyses, with corroborating results, validated tenderness markers and revealed main cellular pathways implied in tenderness, and generated tenderness prediction equations. Bioinformatics tools have been built upon experimental data from this work on tenderness proteins and human databases, to better understand the main mechanisms implied intenderization processes. In conclusion, this work have developed a new analyzing tool and the first beef tenderness prediction equation, trusty on a male-based system, essential supports for the development of beef tenderness prediction tests on living animals and carcasses. Moreover, this work enabled to better understand and characterize the molecula rmechanisms involved in tenderization processes.
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Nicolas Guillemin. Marqueurs protéiques de la tendreté de la viande bovine : étude prédictive et fonctionnelle. Sciences agricoles. Université Blaise Pascal - Clermont-Ferrand II, 2010. Français. ⟨NNT : 2010CLF22095⟩. ⟨tel-00646978⟩

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