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 …

The objective of this study was to evaluate the association between oxidative damage to
proteins (represented by protein carbonylation) and beef tenderness. Three experimental …

The purpose of this review is to provide an overview of the current knowledge about
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …

For the whole beef sector, from producers to consumers, the uncontrolled variability of beef
tenderness is a major concern. For 10 years, functional genomics and proteomics studies …

In the present study, 155 Nellore cattle were genotyped for the CAPN4751 and UOGCAST
polymorphisms and phenotyped for shear force (SF) at 1, 7 and 14 days aging. The effects of …

The demand for animal products (eg dairy and beef) in tropical regions is expected to
increase in parallel with the public demand for sustainable practices, due to factors such as …

This study was designed to investigate the differences in the proteomes of high-and low-
quality goat and bovine muscles. In total, 364 and 111 differentially expressed proteins …

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 …