ESTUDIO DE LA MADURACION DE CARNE DE CORDERO EMPLEANDO ELECTROFORESIS SDS-PAGE

• Published in: Revista colombiana de química Vol. 41; no. 2; pp. 263 - 282
• Main Authors: Torres, Gina, Sánchez, Ivan, Restrepo, Luz Patricia, Albarracín, William
• Format: Journal Article
• Language: Spanish; Portuguese; English
• Published: Bogota Universidad Nacional de Colombia 01.10.2012; Departamento de Química, Universidad Nacional de Colombia
• Subjects: Aging; CHEMISTRY, MULTIDISCIPLINARY; Meat; Metabolic disorders; Sheep; ageing; electroforesis; lamb; maduración; maturação; electroforese; carne; electrophoresis; corderos; cordeiro; Meat
• ISSN: 0120-2804; 2357-3791

The ageing of meat is caused by metabolic reactions than result in changes in its quality, improving its organoleptics characteristics such as the tenderness, the juiciness and the color. This study had the aim to nd changes in sarcoplasmic and myobrillar proteins during the establishment of rigor mortis and the ageing in lamb meat: semi feedloot (SF) and lamb feeding for pasture (FP). For this purpose, were sampled Longissimus dorsi muscle of lambs bred Dorper x Criollo and 10 weeks old. Sarcoplasmic proteins were extracted with water or saline solution diluted and the myobrillar protein with saline solution concentrate. The Quantication was done by the Bradford method and the separation by SDS-PAGE electrophoresis. In the sarcoplasmic proteins observed the appearance of a band of 146 kDa in the samples of ve and thirteen days for lamb SB and AP, respectively. In the myobrillar proteins found evidence of the establishment of rigor mortis at 16 hours and a drastic intensication of a band of 27 kDa to 16 hours in the lamb SB. This band was also observed in the lamb FP at 14 hours. In the whole process could see the gradual degradation of Desmin, Actin and Troponin T.