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 …

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 …

Stress induces various physiological and biochemical alterations in the animal body, which
are used to assess the stress status of animals. Blood profiles, serum hormones, enzymes …

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

Appearance is an important sensory property that significantly influences consumers'
perceptions of fresh meat quality. Failure to meet consumer expectations can lead to …

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 …

Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance
and either discounted or discarded products in the value chain. Tissue homeostasis …

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