Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects
of stress on the behavioral and physiological status and ultimate meat quality have been …

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

The high perishability of fish after capture requires effective preservative strategies to delay
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …

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 intensive research, a large variation in meat quality is still observed in most meat
producing species. It is widely accepted that myofibre type composition is an important …

Meat quality holds significant importance for both consumers and meat producers. Various
factors influence meat quality, and among them, mitochondria play a crucial role. Recent …

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

This study examined the relation between glycogen, lactate content and muscle fiber type
composition, and evaluated their influence on postmortem glycolytic rate and meat quality …

Cellular death is characterized by a complex pattern of molecular events that depend on cell
type. Specifically, muscle cells first undergo rigor mortis due to ATP depletion, and later, on …

Meat quality plays an important role in the purchase decision of consumers, affecting
producers and retailers. The formation mechanisms determining meat quality are intricate …