The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

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

In the past decades, metabolomics has been used to comprehensively understand a variety
of food materials for improvement and assessment of food quality. Farm animal skeletal …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …

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 …

Protein, which is the main component of meat, is degraded and oxidized during meat
fermentation. During fermentation, macromolecular proteins are degraded into small …

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

In the past decades, as an emerging omic, metabolomics has been widely used in meat
science research, showing promise in meat quality analysis and meat authentication. This …

Metal–organic frameworks (MOFs) have attracted extensive attention for the development of
colorimetric detection methods due to their ease of modification and high density of active …