This meta-proteomics review focused on proteins identified as candidate biomarkers of beef
tenderness by comparing extreme groups of tenderness using two-dimensional …

Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …

Meat quality prediction is a priority for the beef industry. Label free shotgun proteomics was
performed on Longissimus muscle and plasma from 20 crossbred Charolais x Aubrac beef …

Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …

Previous proteomic analyses established a list of proteins biomarkers of beef tenderness.
The present study quantified the relative abundance of 21 of these proteins by dot-blot …

Beef tenderness is of central importance in determining consumers' overall liking. To better
understand the underlying mechanisms of tenderness and be able to predict it, this study …

Beef sensory quality comprises a suite of traits, each of which manifests its ultimate
phenotype through interaction of muscle physiology with environment, both in vivo and post …

This study analyzed the effect of gender on the abundances of 20 protein biomarkers of
tenderness and/or intramuscular fat content in five muscles: Longissimus thoracis …

Tenderness and intramuscular fat content are key attributes for beef sensory qualities.
Recently some proteomic analysis revealed several proteins which are considered as good …

Quantitative proteomic approach is a suitable way to tackle the beef tenderness. Ten aged-
beef samples from Longissimus thoracis of Piemontese breed classified as tender (n= 5) …