Previous proteomic analyses established a list of proteins biomarkers of beef tenderness.
The present study quantified the relative abundance of 21 of these proteins by dot-blot …

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

Beef tenderness is of central importance in determining consumers' overall liking. To better
understand the underlying mechanisms of tenderness and be able to predict it, this study …

Some proteins have been revealed as biomarkers for beef tenderness by previous studies.
These markers could be used in immunological tests to predict beef tenderness, in living …

Meat quality prediction is a priority for the beef industry. Label free shotgun proteomics was
performed on Longissimus muscle and plasma from 20 crossbred Charolais x Aubrac beef …

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 …

Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …

Tenderness and intramuscular fat content are key attributes for beef sensory qualities.
Recently some proteomic analysis revealed several proteins which are considered as good …

This study analyzed the effect of gender on the abundances of 20 protein biomarkers of
tenderness and/or intramuscular fat content in five muscles: Longissimus thoracis …

Beef tenderness is a very complex and multifactorial sensorial meat quality trait, which
depends partly on muscle characteristics. This tissue is very variable according to animal …