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 …

Color of retail fresh beef is the most important quality influencing the consumers' purchase
decisions at the point of sale. Discolored fresh beef cuts are either discarded or converted to …

Beef color is a muscle-specific trait, and sarcoplasmic proteome influences muscle-specific
variations in beef color stability. Postmortem aging influences the color and sarcoplasmic …

Abstract Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force
(WBSF) of beef m. semimembranosus (SM) were examined during 21 days of vacuum …

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 …

Proteomics can be used to characterize quality defects including pale, soft, and exudative
(PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat …

The proteome basis for the biological variations in color and tenderness of longissimus
thoracis muscle from ½ Angus (Bos taurus taurus)× ½ Nellore (Bos taurus indicus) crossbred …

Proteome analysis was performed to understand intramuscular variations in muscle fiber
distribution in semimembranosus (SM) and semitendinosus (ST) muscles associated with …

Recent advances in “omics” technologies have enabled the identification of new beef quality
biomarkers and have also allowed for the early detection of quality defects such as dark …