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 …

The knowledge of the molecular organization of living organisms evolved considerably
during the last years. The methodologies associated also progressed with the development …

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 …

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 …

Beef tenderness is characterised by a high and uncontrolled variability which depends, at
least in part, on differences in muscle characteristics. The aim of this work was to identify …

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 …

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 …

In the present study, 155 Nellore cattle were genotyped for the CAPN4751 and UOGCAST
polymorphisms and phenotyped for shear force (SF) at 1, 7 and 14 days aging. The effects of …

Improvements in eating satisfaction will benefit consumers and should increase beef
demand which is of interest to the beef industry. Tenderness, juiciness, and flavor are major …

In the past few decades, enhancement of animal productivity has been gaining increasing
attention among decisions-makers, politicians, mangers, and breeders, because of the …