SAUCEDO URIARTE, José Américo; CAYO COLCA, Ilse Silvia; DIAZ QUEVEDO, Clavel    LOPEZ LAPA, Rainer Marco. Association of polymorphisms in CAPN and CAST genes with physicochemical properties of beef: a review. []. , 16, 1, pp.8-28.   09--2021. ISSN 1900-9607.  https://doi.org/10.21615/cesmvz.16.1.1.

Physicochemical properties such as tenderness, color, juiciness, flavor, marbling, pH and water retention capacity, are considered the most important attributes in the meat quality. Posmortem management influences the functioning of the proteolytic system of the enzymes calpains and calpastatins, which are encoded by CAPN1 and CAST genes, respectively. This review displays the associations of CAPN1 and CAST polymorphisms in order to explain the aforementioned physicochemical properties, which determine the characteristics relate to the beef quality. There are CAPN1 and CAST polymorphisms associated with particular physicochemical properties of meat, but not all polymorphisms are associated with the mentioned properties. The activity of enzymes proteolytic system varies according to peri and posmortem management. The presence or absence of a polymorphism varies between races. Therefore, the associations of single nucleotide polymorphisms with the physicochemical properties of meat mentioned in this review could help to improve the quality indicators of beef.

: bovine; pH; posmortem management; proteolytic system; sensory quality; tenderness; WHC..

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