Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G

Autores:: Robles-Mota, Maria-de-los-Ángeles
Hernánez-Patlán, Daniel
Sánchez-Mendoza, Ana-Elvia
Pulido-Medellín, Martín-Orlando
Rubio-Lozano, María-Salud
Higuera-Piedrahita, Rosa-Isabel
González-Toimil, Manuel-Andrés

Tipo de recurso:: Article of journal

Fecha de publicación:: 2026

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:: spa

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dc.title.spa.fl_str_mv	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
title	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
spellingShingle	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G wet aging, SNP, CAPN1, CAST, designer cow, Holstein maduración húmeda SNP CAPN1 Holstein vaca de desecho
title_short	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
title_full	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
title_fullStr	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
title_full_unstemmed	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
title_sort	Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G
dc.creator.fl_str_mv	Robles-Mota, Maria-de-los-Ángeles Hernánez-Patlán, Daniel Sánchez-Mendoza, Ana-Elvia Pulido-Medellín, Martín-Orlando Rubio-Lozano, María-Salud Higuera-Piedrahita, Rosa-Isabel González-Toimil, Manuel-Andrés
dc.contributor.author.spa.fl_str_mv	Robles-Mota, Maria-de-los-Ángeles Hernánez-Patlán, Daniel Sánchez-Mendoza, Ana-Elvia Pulido-Medellín, Martín-Orlando Rubio-Lozano, María-Salud Higuera-Piedrahita, Rosa-Isabel González-Toimil, Manuel-Andrés
dc.subject.none.fl_str_mv	wet aging, SNP, CAPN1, CAST, designer cow, Holstein maduración húmeda SNP CAPN1 Holstein vaca de desecho
topic	wet aging, SNP, CAPN1, CAST, designer cow, Holstein maduración húmeda SNP CAPN1 Holstein vaca de desecho
publishDate	2026
dc.date.accessioned.none.fl_str_mv	2026-10-10 19:11:18 2026-10-11T09:15:15Z
dc.date.available.none.fl_str_mv	2026-10-10 19:11:18
dc.date.issued.none.fl_str_mv	2026-10-10
dc.type.spa.fl_str_mv	Artículo de revista
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dc.relation.references.spa.fl_str_mv	Abril, M., Campo, M. M., Önenç, A., Sañudo, C., Albertí, P., y Negueruela, A. I. (2001). Beef colour evolution as a function of ultimate pH. Meat Science, 58(1), 69–78. https://doi.org/10.1016/S0309-1740(00)00133-9 Alvarenga, T. I. R. C., Palendeng, M., Thennadil, S., McGilchrist, P., Cafe, L. M., Almeida, A. K., y Hopkins, D. L. (2021). Is meat from cull cows tougher? Meat Science, 177, Artículo 108498. https://doi.org/10.1016/j.meatsci.2021.108498 American Meat Science Association. (2012). Meat color measurement guidelines. https://www.meatscience.org American Meat Science Association. (2015). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat (2.ª ed.). https://www.meatscience.org Cooper, J. V., Suman, S. P., Burdick, K. S., Sutovsky, P., Lonergan, S. M., y Lorenzen, C. L. (2022). Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem longissimus lumborum muscles from Holstein heifers. Meat Science, 189, Artículo 108824. https://doi.org/10.1016/j.meatsci.2022.108824 Fadhil, M., y Zülkadir, U. (2021). Association between polymorphisms of Myf5, MSTN and CAST genes and fattening performance in Brown Swiss and Holstein cattle breeds. Animal Biotechnology, 32(1), 121–129. https://doi.org/10.1080/10495398.2020.1781148 Franco, D., Bispo, E., González, L., Vázquez, J. A., y Moreno, T. (2009). Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Friesian cull cows. Meat Science, 83(3), 484–491. https://doi.org/10.1016/j.meatsci.2009.06.030 Geesink, G. H., Ouali, A., Smulders, F. J. M., Talmant, A., Tassy, C., Guignot, F., y van Laack, H. L. J. M. (1992). The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle. Biochimie, 74(3), 283–289. https://doi.org/10.1016/0300-9084(92)90127-Z Iniesta, R., Guinó, E., y Moreno, V. (2005). Análisis estadístico de polimorfismos genéticos en estudios epidemiológicos. Gaceta Sanitaria, 19(4), 333–341. https://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0213-91112005000400011 Jurie, C., Picard, B., Hocquette, J.-F., Dransfield, E., Micol, D., y Listrat, A. (2007). Muscle and meat quality characteristics of Holstein and Salers cull cows. Meat Science, 77(3), 459–466. https://doi.org/10.1016/j.meatsci.2007.04.014 King, D. A., Wheeler, T. L., Shackelford, S. D., Pfeiffer, K. D., Nickelson, R., y Koohmaraie, M. (2009). Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. Journal of Animal Science, 87(9), 2952–2960. https://doi.org/10.2527/jas.2009-1803 Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Science, 36(1-2), 93–104. https://doi.org/10.1016/0309-1740(94)90036-5 Koohmaraie, M. (1996). Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science, 43(Supl. 1), S193–S201. https://doi.org/10.1016/0309-1740(96)00065-4 Latta, K. I., Ítavo, L. C. V., Gomes, R. C., Bonin Gomes, M. N., Ferreira, J. R., Neves, A. P., Araujo, T. A. C., Feijó, G. L. D., y Menezes, G. R. O. (2024). Carcass characteristics and meat quality of cull cows from different genetic groups. Livestock Science, 282, Artículo 105439. https://doi.org/10.1016/j.livsci.2024.105439 Liu, Q., Yu, X., Jia, F., Wen, R., Sun, C., y Yu, Q. (2025). Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef. Food Chemistry, 472, Artículo 142936. https://doi.org/10.1016/j.foodchem.2025.142936 Mancini, R. A., y Hunt, M. C. (2005). Current research in meat color. Meat Science, 71(1), 100–121. https://doi.org/10.1016/j.meatsci.2005.03.003 McCormick, R. J. (1994). The flexibility of the collagen compartment of muscle. Meat Science, 36(1-2), 79–91. https://doi.org/10.1016/0309-1740(94)90035-7 Morris, C. A., Cullen, N. G., Hickey, S. M., Dobbie, P. M., Veenvliet, B. A., Manley, T. R., Pitchford, W. S., Kruk, Z. A., Bottema, C. D. K., y Wilson, T. (2006). Genotypic effects of calpain 1 and calpastatin on the tenderness of cooked M. longissimus dorsi steaks. Animal Genetics, 37(4), 411–414. https://doi.org/10.1111/j.1365-2052.2006.01483.x Obuz, E., Akkaya, L., Gök, V., y Dikeman, M. E. (2014). Effects of blade tenderization, aging method and aging time on meat quality characteristics of longissimus lumborum steaks from cull Holstein cows. Meat Science, 96(3), 1227–1232. https://doi.org/10.1016/j.meatsci.2013.11.015 Page, B. T., Casas, E., Heaton, M. P., Cullen, N. G., Hyndman, D. L., Morris, C. A., Crawford, A. M., Wheeler, T. L., Koohmaraie, M., Keele, J. W., y Smith, T. P. L. (2002). Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle. Journal of Animal Science, 80(12), 3077–3085. https://doi.org/10.2527/2002.80123077x Piazza, M., Berton, M., Amalfitano, N., Bittante, G., y Gallo, L. (2023). Cull cow carcass traits and risk of culling of Holstein cows and 3-breed rotational crossbred cows. Journal of Dairy Science, 106(1), 312–322. https://doi.org/10.3168/jds.2022-22328 Robles-Mota, M. de los A., González Toimil, M. A., Rubio-Lozano, M. S., Grajales-Lombana, H. A., Cuéllar-Ordaz, J. A., Montiel-Sosa, J. F., Balderas Correa, J. J., Mercado-Márquez, C., Higuera-Piedrahita, R. I., Hernandez-Patlan, D., y Sánchez-Mendoza, A. E. (2026). Characterization of tenderness-related SNPs in culled Holstein cows: CAPN1 and CAST genotypes show neutral effects on postmortem meat quality parameters—A pilot study. Applied Sciences, 16(9), Artículo 4313. https://doi.org/10.3390/app16094313 Sánchez-Mendoza, A. E., Fonseca-Coronado, S., Soto-Zárate, C. I., López-Hernández, L. H., Meléndez-Pérez, R., y Montiel-Sosa, J. F. (2021). Evaluación del efecto de los SNPs G530A (calpaína), C357G (calpastatina), G1795A (miopaladina) y G1181A (PPARGC1A) sobre la terneza de carne bovina de una región del Estado de Veracruz, México. Biotecnia, 23(1), 13–20. https://doi.org/10.18633/biotecnia.v23i1.1278 Shackelford, S. D., Morgan, J. B., Cross, H. R., y Savell, J. W. (1991). Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. Journal of Muscle Foods, 2(4), 289–296. Shackelford, S. D., Wheeler, T. L., y Koohmaraie, M. (1997). Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. Journal of Animal Science, 75(9), 2417–2422. https://doi.org/10.2527/1997.7592417x Yu, Q., Gu, X., Liu, Q., Wen, R., y Sun, C. (2024). Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles. Food Research International, 184, Artículo 114260. https://doi.org/10.1016/j.foodres.2024.114260 Zalewska, M., Puppel, K., y Sakowski, T. (2021). Associations between gene polymorphisms and selected meat traits in cattle—A review. Animal Bioscience, 34(9), 1425–1438. https://doi.org/10.5713/ab.20.0672
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spelling	Robles-Mota, Maria-de-los-ÁngelesHernánez-Patlán, DanielSánchez-Mendoza, Ana-ElviaPulido-Medellín, Martín-OrlandoRubio-Lozano, María-SaludHiguera-Piedrahita, Rosa-IsabelGonzález-Toimil, Manuel-Andrés2026-10-10 19:11:182026-10-11T09:15:15Z2026-10-10 19:11:182026-10-100120-1190https://repositorio.uptc.edu.co/handle/001/2307510.19053/uptc.01201190.n40.2026.220182619-3353https://doi.org/10.19053/uptc.01201190.n40.2026.22018application/pdfspaUniversidad Pedagógica y Tecnológica de ColombiaMaria-de-los-Ángeles Robles-Mota, Daniel Hernánez-Patlán, Ana-Elvia Sánchez-Mendoza, Martín-Orlando Pulido-Medellín, María-Salud Rubio-Lozano, Rosa-Isabel Higuera-Piedrahita, Manuel-Andrés González-Toimil - 2026http://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/pensamiento_accion/article/view/22018wet aging, SNP, CAPN1, CAST, designer cow, Holsteinmaduración húmedaSNPCAPN1Holsteinvaca de desechoMaduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357GArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85Abril, M., Campo, M. M., Önenç, A., Sañudo, C., Albertí, P., y Negueruela, A. I. (2001). Beef colour evolution as a function of ultimate pH. Meat Science, 58(1), 69–78. https://doi.org/10.1016/S0309-1740(00)00133-9Alvarenga, T. I. R. C., Palendeng, M., Thennadil, S., McGilchrist, P., Cafe, L. M., Almeida, A. K., y Hopkins, D. L. (2021). Is meat from cull cows tougher? Meat Science, 177, Artículo 108498. https://doi.org/10.1016/j.meatsci.2021.108498American Meat Science Association. (2012). Meat color measurement guidelines. https://www.meatscience.orgAmerican Meat Science Association. (2015). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat (2.ª ed.). https://www.meatscience.orgCooper, J. V., Suman, S. P., Burdick, K. S., Sutovsky, P., Lonergan, S. M., y Lorenzen, C. L. (2022). Color attributes and myoglobin chemistry exhibit relationships with tenderness and calpain-1 abundance in postmortem longissimus lumborum muscles from Holstein heifers. Meat Science, 189, Artículo 108824. https://doi.org/10.1016/j.meatsci.2022.108824Fadhil, M., y Zülkadir, U. (2021). Association between polymorphisms of Myf5, MSTN and CAST genes and fattening performance in Brown Swiss and Holstein cattle breeds. Animal Biotechnology, 32(1), 121–129. https://doi.org/10.1080/10495398.2020.1781148Franco, D., Bispo, E., González, L., Vázquez, J. A., y Moreno, T. (2009). Effect of finishing and ageing time on quality attributes of loin from the meat of Holstein-Friesian cull cows. Meat Science, 83(3), 484–491. https://doi.org/10.1016/j.meatsci.2009.06.030Geesink, G. H., Ouali, A., Smulders, F. J. M., Talmant, A., Tassy, C., Guignot, F., y van Laack, H. L. J. M. (1992). The role of ultimate pH in proteolysis and calpain/calpastatin activity in bovine muscle. Biochimie, 74(3), 283–289. https://doi.org/10.1016/0300-9084(92)90127-ZIniesta, R., Guinó, E., y Moreno, V. (2005). Análisis estadístico de polimorfismos genéticos en estudios epidemiológicos. Gaceta Sanitaria, 19(4), 333–341. https://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0213-91112005000400011Jurie, C., Picard, B., Hocquette, J.-F., Dransfield, E., Micol, D., y Listrat, A. (2007). Muscle and meat quality characteristics of Holstein and Salers cull cows. Meat Science, 77(3), 459–466. https://doi.org/10.1016/j.meatsci.2007.04.014King, D. A., Wheeler, T. L., Shackelford, S. D., Pfeiffer, K. D., Nickelson, R., y Koohmaraie, M. (2009). Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius. Journal of Animal Science, 87(9), 2952–2960. https://doi.org/10.2527/jas.2009-1803Koohmaraie, M. (1994). Muscle proteinases and meat aging. Meat Science, 36(1-2), 93–104. https://doi.org/10.1016/0309-1740(94)90036-5Koohmaraie, M. (1996). Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science, 43(Supl. 1), S193–S201. https://doi.org/10.1016/0309-1740(96)00065-4Latta, K. I., Ítavo, L. C. V., Gomes, R. C., Bonin Gomes, M. N., Ferreira, J. R., Neves, A. P., Araujo, T. A. C., Feijó, G. L. D., y Menezes, G. R. O. (2024). Carcass characteristics and meat quality of cull cows from different genetic groups. Livestock Science, 282, Artículo 105439. https://doi.org/10.1016/j.livsci.2024.105439Liu, Q., Yu, X., Jia, F., Wen, R., Sun, C., y Yu, Q. (2025). Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef. Food Chemistry, 472, Artículo 142936. https://doi.org/10.1016/j.foodchem.2025.142936Mancini, R. A., y Hunt, M. C. (2005). Current research in meat color. Meat Science, 71(1), 100–121. https://doi.org/10.1016/j.meatsci.2005.03.003McCormick, R. J. (1994). The flexibility of the collagen compartment of muscle. Meat Science, 36(1-2), 79–91. https://doi.org/10.1016/0309-1740(94)90035-7Morris, C. A., Cullen, N. G., Hickey, S. M., Dobbie, P. M., Veenvliet, B. A., Manley, T. R., Pitchford, W. S., Kruk, Z. A., Bottema, C. D. K., y Wilson, T. (2006). Genotypic effects of calpain 1 and calpastatin on the tenderness of cooked M. longissimus dorsi steaks. Animal Genetics, 37(4), 411–414. https://doi.org/10.1111/j.1365-2052.2006.01483.xObuz, E., Akkaya, L., Gök, V., y Dikeman, M. E. (2014). Effects of blade tenderization, aging method and aging time on meat quality characteristics of longissimus lumborum steaks from cull Holstein cows. Meat Science, 96(3), 1227–1232. https://doi.org/10.1016/j.meatsci.2013.11.015Page, B. T., Casas, E., Heaton, M. P., Cullen, N. G., Hyndman, D. L., Morris, C. A., Crawford, A. M., Wheeler, T. L., Koohmaraie, M., Keele, J. W., y Smith, T. P. L. (2002). Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle. Journal of Animal Science, 80(12), 3077–3085. https://doi.org/10.2527/2002.80123077xPiazza, M., Berton, M., Amalfitano, N., Bittante, G., y Gallo, L. (2023). Cull cow carcass traits and risk of culling of Holstein cows and 3-breed rotational crossbred cows. Journal of Dairy Science, 106(1), 312–322. https://doi.org/10.3168/jds.2022-22328Robles-Mota, M. de los A., González Toimil, M. A., Rubio-Lozano, M. S., Grajales-Lombana, H. A., Cuéllar-Ordaz, J. A., Montiel-Sosa, J. F., Balderas Correa, J. J., Mercado-Márquez, C., Higuera-Piedrahita, R. I., Hernandez-Patlan, D., y Sánchez-Mendoza, A. E. (2026). Characterization of tenderness-related SNPs in culled Holstein cows: CAPN1 and CAST genotypes show neutral effects on postmortem meat quality parameters—A pilot study. Applied Sciences, 16(9), Artículo 4313. https://doi.org/10.3390/app16094313Sánchez-Mendoza, A. E., Fonseca-Coronado, S., Soto-Zárate, C. I., López-Hernández, L. H., Meléndez-Pérez, R., y Montiel-Sosa, J. F. (2021). Evaluación del efecto de los SNPs G530A (calpaína), C357G (calpastatina), G1795A (miopaladina) y G1181A (PPARGC1A) sobre la terneza de carne bovina de una región del Estado de Veracruz, México. Biotecnia, 23(1), 13–20. https://doi.org/10.18633/biotecnia.v23i1.1278Shackelford, S. D., Morgan, J. B., Cross, H. R., y Savell, J. W. (1991). Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. Journal of Muscle Foods, 2(4), 289–296.Shackelford, S. D., Wheeler, T. L., y Koohmaraie, M. (1997). Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. Journal of Animal Science, 75(9), 2417–2422. https://doi.org/10.2527/1997.7592417xYu, Q., Gu, X., Liu, Q., Wen, R., y Sun, C. (2024). Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles. Food Research International, 184, Artículo 114260. https://doi.org/10.1016/j.foodres.2024.114260Zalewska, M., Puppel, K., y Sakowski, T. (2021). Associations between gene polymorphisms and selected meat traits in cattle—A review. Animal Bioscience, 34(9), 1425–1438. https://doi.org/10.5713/ab.20.0672314023Pensamiento y Acciónhttps://revistas.uptc.edu.co/index.php/pensamiento_accion/article/download/22018/17485Núm. 40 , Año 2026 : Enero-Junio 2026PublicationOREORE.xmltext/xml3022https://repositorio.uptc.edu.co/bitstreams/9ce5a50a-1ae6-45b5-b0e8-183b08c8fd35/downloadec61db2b9a1aed7858d58ca131b48a16MD51falseAnonymousREAD001/23075oai:repositorio.uptc.edu.co:001/230752026-10-11 04:15:15.814http://creativecommons.org/licenses/by/4.0metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com

Maduración húmeda de carne de vaca de desecho y su relación con los polimorfismos CAPN1 G530A y CAST C357G

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