Food-derived bioactive peptides are being used as important functional ingredients for
health-promoting foods and nutraceuticals in recent times in order to prevent and manage …

Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …

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 …

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

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

Meat products are considered as one of the most demanding food items from a point of sale
perspective and tenderness of meat plays a dominant role in enhancing the meat …

Highlights•Foodomics is expanding the knowledge about meat quality.•Differences in
tenderness, marbling and sensory properties can be explained by foodomics.•Underlying …

Proteomics is a new area of study that in recent decades has provided great advances in the
field of medicine. However, its enormous potential for the study of proteomes makes it also …

Quantitative proteomic approach is a suitable way to tackle the beef tenderness. Ten aged-
beef samples from Longissimus thoracis of Piemontese breed classified as tender (n= 5) …

One of the main goals of food science is to ensure the high quality and safety of food. The
inspection technology for known hazards has matured, and the identification of unknown …