C
Catherine Jurie
Researcher at Institut national de la recherche agronomique
Publications - 77
Citations - 2857
Catherine Jurie is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Tenderness & Myosin. The author has an hindex of 28, co-authored 77 publications receiving 2609 citations.
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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.
Jean-François Hocquette,Florence Gondret,Elisabeth Baéza,Françoise Médale,Catherine Jurie,David W. Pethick +5 more
TL;DR: The knowledge on fat accumulation in muscles is now being underpinned by the exhaustive nature of genomics, and efforts have concentrated on discovering DNA markers that change the distribution of fat in the body at the expense of carcass fatness.
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Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattle.
Catherine Jurie,Isabelle Cassar-Malek,Muriel Bonnet,Christine Leroux,Dominique Bauchart,P. Boulesteix,David W. Pethick,Jean-François Hocquette +7 more
TL;DR: A-FABP protein content, as well as oxidative enzyme activities, may be used as indicators of the ability of steers from extreme genotypes to deposit intramuscular fat.
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Meat quality and composition of three muscles from French cull cows and young bulls
E. Dransfield,J. F. Martin,Dominique Bauchart,S. Abouelkaram,J. Lepetit,J. Culioli,Catherine Jurie,Brigitte Picard +7 more
TL;DR: Considering both young bulls and cull cows together, tenderness was highest in the meats from 15-month-old bulls and low in the meat from the intermediate age groups, and flavour and juiciness was highest from the oldest animals from each production system.
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Functional analysis of beef tenderness.
TL;DR: Cellular pathways of tenderness were analyzed, an interactome of 330 proteins was designed, and explanations of tenderization processes were proposed.
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Muscle and meat quality characteristics of Holstein and Salers cull cows
Catherine Jurie,Brigitte Picard,Jean-François Hocquette,E. Dransfield,Didier Micol,Anne Listrat +5 more
TL;DR: Muscle type, and not breed explained most of the variability of meat quality from dairy and beef cull cows slaughtered at the same age and fat score.