01907naa a2200265 a 450000100080000000500110000800800410001910000180006024500640007826000090014250000800015152011220023165000110135365000260136465000200139065300160141065300140142665300230144065300100146365300200147370000160149370000160150970000280152577300880155320892412019-02-25       2018    bl uuuu     u00u1 u    #d1 aMONCAU, C. T.  aHeat shock proteins on beef quality.h[electronic resource]  c2018  aTítulo em português: Proteínas de choque térmico na qualidade da carne.  aThe objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16?18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness.  aCattle  aHeat-shock protein 70  aMeat tenderness  aBiomarcador  aBiomarker  aBos taurus indicus  aHSP27  aMaciez da carne1 aROSA, A. F.1 aELER, J. P.1 aBRASILEIRO, J. C. de C.  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 53, n. 1, p. 90-96, jan. 2018.