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Design, development and application of a bioelectrochemical detection system for meat tenderness prediction.

Zor, Kinga LU ; Castellarnau, Marc ; Pascual, David ; Pich, Sara ; Plasencia, Carmen ; Bardsley, Ronald and Nistor, Mihaela LU (2011) In Biosensors & Bioelectronics 26. p.4283-4288
Abstract
The analytical method described, based on antibody-antigen bio-recognition and the measuring system for amperometric detection, was designed for accurate, easy to use and cost effective quantification of calpastatin, a meat tenderness biomarker. The novel assay for calpastatin quantification was integrated in a portable electrochemical device known as the Tendercheck system and was used to analyze meat samples collected from animals of different breeds and ages. The data obtained were correlated (R(2)=0.62) with Warner Bratzler Shear Force (WBSF) measurements, a routinely used method for meat tenderness determination.
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author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Biosensors & Bioelectronics
volume
26
pages
4283 - 4288
publisher
Elsevier
external identifiers
  • wos:000293104100004
  • pmid:21596553
  • scopus:79959271145
  • pmid:21596553
ISSN
1873-4235
DOI
10.1016/j.bios.2011.04.011
language
English
LU publication?
yes
id
52e014fd-bbaf-4872-818e-9861e245ec85 (old id 1972292)
date added to LUP
2016-04-01 13:23:55
date last changed
2022-01-27 18:57:39
@article{52e014fd-bbaf-4872-818e-9861e245ec85,
  abstract     = {{The analytical method described, based on antibody-antigen bio-recognition and the measuring system for amperometric detection, was designed for accurate, easy to use and cost effective quantification of calpastatin, a meat tenderness biomarker. The novel assay for calpastatin quantification was integrated in a portable electrochemical device known as the Tendercheck system and was used to analyze meat samples collected from animals of different breeds and ages. The data obtained were correlated (R(2)=0.62) with Warner Bratzler Shear Force (WBSF) measurements, a routinely used method for meat tenderness determination.}},
  author       = {{Zor, Kinga and Castellarnau, Marc and Pascual, David and Pich, Sara and Plasencia, Carmen and Bardsley, Ronald and Nistor, Mihaela}},
  issn         = {{1873-4235}},
  language     = {{eng}},
  pages        = {{4283--4288}},
  publisher    = {{Elsevier}},
  series       = {{Biosensors & Bioelectronics}},
  title        = {{Design, development and application of a bioelectrochemical detection system for meat tenderness prediction.}},
  url          = {{http://dx.doi.org/10.1016/j.bios.2011.04.011}},
  doi          = {{10.1016/j.bios.2011.04.011}},
  volume       = {{26}},
  year         = {{2011}},
}