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An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles

Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
Univiversité de Bordeaux, Inria BSO, Inserm U1219 Bordeaux Population Health Research Center, SISTM Team, 33800 Bordeaux, France
Service Qualite des Carcasses et des Viandes, Institut de l’Elevage, 69007 Lyon, France
Inria BSO, CQFD Team, CNRS UMR5251 Institut Mathématiques de Bordeaux, ENSC Bordeaux INP, F-33400 Talence, France
Author to whom correspondence should be addressed.
The authors contributed equally.
Foods 2019, 8(6), 206;
Received: 24 April 2019 / Revised: 28 May 2019 / Accepted: 8 June 2019 / Published: 11 June 2019
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For several years, studies conducted for discovering tenderness biomarkers have proposed a list of 20 candidates. The aim of the present work was to develop an innovative methodology to select the most predictive among this list. The relative abundance of the proteins was evaluated on five muscles of 10 Holstein cows: gluteobiceps, semimembranosus, semitendinosus, Triceps brachii and Vastus lateralis. To select the most predictive biomarkers, a multi-block model was used: The Data-Driven Sparse Partial Least Square. Semimembranosus and Vastus lateralis muscles tenderness could be well predicted (R2 = 0.95 and 0.94 respectively) with a total of 7 out of the 5 times 20 biomarkers analyzed. An original result is that the predictive proteins were the same for these two muscles: µ-calpain, m-calpain, h2afx and Hsp40 measured in m. gluteobiceps and µ-calpain, m-calpain and Hsp70-8 measured in m. Triceps brachii. Thus, this method is well adapted to this set of data, making it possible to propose robust candidate biomarkers of tenderness that need to be validated on a larger population. View Full-Text
Keywords: predictive model; tenderness; meat; biomarker; calpain; h2afx predictive model; tenderness; meat; biomarker; calpain; h2afx

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Ellies-Oury, M.-P.; Lorenzo, H.; Denoyelle, C.; Saracco, J.; Picard, B. An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles. Foods 2019, 8, 206.

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