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

Meat quality can be affected by stress, exhaustion, feed composition, and other physical and
environmental conditions. These stressors can alter the pH in postmortem muscle, leading to …

Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic
losses. This study determined meat quality, glycolytic enzyme activity, and differential gene …

Proteomics has been widely used to study muscle biology and meat quality traits from
different species including beef. Beef proteomics studies allow a better understanding of the …

Proteomics, one of the foodomics techniques, represents a comprehensive characterization
of all, or a partial set of, expressed proteins present in a tissue or a fluid sample and/or in a …

Background Different types of skeletal myofibers exhibit distinct physiological and metabolic
properties that are associated with meat quality traits in livestock. Alternative splicing (AS) of …

The objective of this study was to investigate potential causal relationships among hot
carcass weight (HCW), longissimus muscle area (LMA), backfat thickness (BF), Warner …

This chapter aimed to cover the recent advances and available knowledge on the
applications of proteomics as a high-throughput methodology in the field of animal …

Tenderness is considered as one of the most important quality attributes dictating
consumers' overall satisfaction and future purchasing decisions of fresh beef. However, the …

The influence of freezing on the protein profile and quality traits in bovine Longissimus
thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique …