Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

Muscle has to undergo a number of biochemical changes to become the final product, and,
once become meat, needs to develop the proper organoleptic peculiarities, including …

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

Proteins are the major constituents of muscle and are key molecules regulating the
metabolic changes during conversion of muscle to meat. Brazil is one of the largest …

In the present study, a tandem mass tag-labeled quantitative proteomic analysis was
performed to compare the differences in protein profiles between Tibetan pig (TP) tenderloin …

Proteomics plays a key and insightful role in meat research in the post-genomic era. This
study aimed to unveil using a shotgun proteomics approach the temporal dynamic changes …

Mechanism on texture change of Wuchang bream (Megalobrama amblycephala) muscle
during live transportation was explored by UPLC-QTOF-MS. The shear force (hardness) of …

The objective of this study was to evaluate the differential proteome and phosphoproteome
between bulls and steers during conversion of muscle to meat, as well as after 14 days of …

This study aimed to evaluate for the first time the temporal dynamic changes in early
postmortem proteome of normal and high ultimate pH (pHu) beef samples from the same …

Abstract Effect of air velocities, stepwise in-bag ageing and ageing time on the oxidative
stability, proteolysis and digestibility of fresh and long-term frozen-stored dry-aged lean beef …