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 …

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 …

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

Comprehensive characterization of the post-mortem muscle proteome defines a
fundamental goal in meat proteomics. During the last decade, proteomics tools have been …

Developing efficient and promising tenderising techniques for postmortem meat is a heavily
researched topic among meat scientists as consumers are willing to pay more for …

The objective of this study was to investigate the influence of oxidation on heat shock protein
27 (HSP27) and cytochrome c translocation, myofibrils degradation and endogenous …

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 …

Carcass weight, meat quality and muscle components are important traits economically and
they underpin most of the commercial return to goat producers. In this study, the …

This study investigated the effect of different cattle management strategies at farm (Intensive
vs. Extensive) and during transport and lairage (mixing vs. non-mixing with unfamiliar …