Skeletal muscle consists of several tissues, such as muscle fibers and connective and
adipose tissues. This review aims to describe the features of these various muscle …

Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects
of stress on the behavioral and physiological status and ultimate meat quality have been …

The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

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 …

Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

Background Meat quality is a prerequisite to the consumer's acceptability and industrial
profitability. Post-translational modifications, changes in myofibrillar protein degradation and …

Fresh meat quality is greatly determined through biochemical changes occurring in the
muscle during its conversion to meat. These changes are key to imparting a unique set of …

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

Despite increasingly detailed knowledge of the biochemical processes involved in the
determination of meat quality traits, robust models, using biochemical characteristics of the …