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 …

For beef cattle research, a main objective is to control concomitantly the development of
muscles and the qualities of beef cuts. Beef quality is a complex phenotype that is only …

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 …

This study investigated the effects of different cooking methods, namely water bath cooking
(WB), short time ohmic cooking (STOH) and long time ohmic cooking (LTOH) on color …

The present study compared eight breeds of cattle differing in gender (heifers, bulls and
steers) to determine associations between muscle characteristics and meat sensory …

The objective of the present study was to characterize the proteome basis for intramuscular
color stability variations in beef semimembranosus. Semimembranosus muscles from eight …

The aim of this study was to predict the beef carcass and LM (thoracis part) characteristics
and the sensory properties of the LM from rearing factors applied during the fattening period …

The ATP-sensitive K+-channels (KATP) are distributed in the tissues coupling metabolism
with K+ ions efflux. KATP subunits are encoded by KCNJ8 (Kir6. 1), KCNJ11 (Kir6. 2) …

This work sets out a methodological approach to assess how to simultaneously control
together Animal Performances, nutritional value, sensory quality of meat. Seventy-one …

Hsp27—encoded by HspB1—is a member of the small heat shock proteins (sHsp, 12–43
kDa (kilodalton)) family. This protein is constitutively present in a wide variety of tissues and …