The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

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 …

Background Meat quality is a prerequisite to the consumer's acceptability and industrial
profitability. Post-translational modifications, changes in myofibrillar protein degradation and …

Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized
proteins on food quality and safety. Carbonylation is regarded as one of the most notable …

Background Implementation of proteomics over the last decade has been an important step
toward a better understanding of the complex biological systems underlying the conversion …

This meta-proteomics review focused on proteins identified as candidate biomarkers of beef
tenderness by comparing extreme groups of tenderness using two-dimensional …

Protein, which is the main component of meat, is degraded and oxidized during meat
fermentation. During fermentation, macromolecular proteins are degraded into small …

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

This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1
(PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3 …