TY  - JOUR 
AU  - García Macia, Marina
AU  - Sierra, Verónica
AU  - Santos Ledo, Adrián
AU  - de Luxán-Delgado, Beatriz
AU  - Potes-Ochoa, Yaiza
AU  - Rodríguez-González, Susana
AU  - Oliván, Mamen
AU  - Coto-Montes, Ana
PY  - 2024
SN  - 2304-8158
UR  - http://hdl.handle.net/10366/167696
AB  - [EN]For fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed "Asturiana de los...
LA  - eng
PB  - MDPI
KW  - Muscular hypertrophy
KW  - Lipid oxidation
KW  - Protein oxidation
KW  - Antioxidant
KW  - Proteolysis
KW  - Autophagy
KW  - Meat aging
KW  - Beef
KW  - Muscle, Skeletal
TI  - Muscle hypertrophy is linked to changes in the oxidative and proteolytic systems during early tenderization of the Spanish breed "Asturiana de los Valles"
DO  - 10.3390/foods13030443
T2  - Foods
VL  - 13
M2  - 443
ER  -