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 …

The progressive loss of skeletal muscle mass and concomitant reduction in contractile
strength plays a central role in frailty syndrome. Age-related neuronal impairments are …

The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal
variation in color stability was examined to correlate proteome profile with color …

This study aimed to evaluate the effect of different aging times (1, 6 and 14 days) on the
tenderization rate and protein changes in ten Martina Franca donkey striploins using a …

We present the application of a novel ambient LESA-MS method for the authentication of
processed meat products. A set of 25 species and protein-specific heat stable peptide …

Gravity-dependent physical processes strongly affect the ability of elderly people to maintain
musculoskeletal health by reducing muscle atrophy and increasing bone mineral density …

The objective of this study was to evaluate the differential proteome and phosphoproteome
between bulls and steers during conversion of muscle to meat, as well as after 14 days of …

Searching for potential predictors of meat color is a challenging task for the meat industry. In
this study, the relationship between meat color parameters and the sarcoplasmic proteome …

Longissimus lumborum muscles from high fat-deposing Casertana and lean meat Large
White pigs were assayed for meat quality parameters, including early and ultimate post …

Farm animal skeletal muscle, formed through development, growth, and maturation
processes, is converted to edible meat during postmortem rigor mortis and aging. Live and …