Muscle fiber properties in cattle and their relationships with meat qualities: An overview
B Picard, M Gagaoua - Journal of Agricultural and Food Chemistry, 2020 - ACS Publications
The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …
production, including cattle. Therefore, better understanding of the biochemical properties …
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
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 …
factors contributing to variation in the quality of muscle foods, including beef tenderness …
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
C Huang, C Hou, M Ijaz, T Yan, X Li, Y Li… - Trends in Food Science & …, 2020 - Elsevier
Background Meat quality is a prerequisite to the consumer's acceptability and industrial
profitability. Post-translational modifications, changes in myofibrillar protein degradation and …
profitability. Post-translational modifications, changes in myofibrillar protein degradation and …
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical …
The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …
perception and purchase decisions. This review first explores consumer expectations and …
Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies
B Picard, M Gagaoua - Food Research International, 2020 - Elsevier
This meta-proteomics review focused on proteins identified as candidate biomarkers of beef
tenderness by comparing extreme groups of tenderness using two-dimensional …
tenderness by comparing extreme groups of tenderness using two-dimensional …
Understanding the determination of meat quality using biochemical characteristics of the muscle: stress at slaughter and other missing keys
EMC Terlouw, B Picard, V Deiss, C Berri, JF Hocquette… - Foods, 2021 - mdpi.com
Despite increasingly detailed knowledge of the biochemical processes involved in the
determination of meat quality traits, robust models, using biochemical characteristics of the …
determination of meat quality traits, robust models, using biochemical characteristics of the …
The most important attributes of beef sensory quality and production variables that can affect it: A review
This work aimed to study and unveil the factors that define the quality of beef from a
consumer perspective as well as the production variables affecting it. Price, the designation …
consumer perspective as well as the production variables affecting it. Price, the designation …
Enhancing intramuscular fat development via targeting fibro-adipogenic progenitor cells in meat animals
In the livestock industry, subcutaneous and visceral fat pads are considered as wastes,
while intramuscular fat or marbling fat is essential for improving flavor and palatability of …
while intramuscular fat or marbling fat is essential for improving flavor and palatability of …
Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using …
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 …
phenotype through interaction of muscle physiology with environment, both in vivo and post …
Protein array-based approach to evaluate biomarkers of beef tenderness and marbling in cows: Understanding of the underlying mechanisms and prediction
M Gagaoua, M Bonnet, B Picard - Foods, 2020 - mdpi.com
This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse
Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these …
Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these …