Goat meat, as a superior product including low lipids, low cholesterol contents and high-
quality proteins, becomes the superior food for the national market. With the increasing …

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 …

This study investigated the effect of agro-industrial hazelnut skin by-products
supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle …

The taste of beef is caused by taste-active compounds detected in the mouth during
mastication. We hypothesised that the concentration of taste-active compounds in beef is …

Considering the high relevance of meat tenderness for consumer acceptability, the aim of
this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks …

China has diversified resources of indigenous cattle, which are classified into Northern,
Central, and Southern groups according to their geographical distribution. Chaling cattle …

Supplementing minerals beyond dietary requirements can increase the risk of toxicity and
mineral excretion, making the selection of more bioavailable sources crucial. Thus, this work …

Single nucleotide polymorphisms showing allele-specific expression (ASE SNPs) are useful
for cis-regulatory variants discovery. Despite this potential, there are expensive costs …

Skeletal muscle fiber types can contribute in part to affecting pork quality parameters. Biceps
femoris (Bf)(fast muscle or white muscle) and Soleus (Sol)(slow muscle or red muscle) are …

Reduced body size is an ecological response to climate change. Differential responses to
heat stress in phenotypically diverse bovine lineages may imply a body size-dependent …