Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …

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

This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1
(PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3 …

The aim of this study was to identify the potential indicators of lamb meat quality by TMT and
PRM-based proteomics combined with bioinformatic analysis. Lamb muscles were divided …

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 …

To get insight into freeze-induced damage in meat, researchers evaluated the formation of
ice crystals in the initial freezing stage and the protein profile and bioinformatics information …

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 …

This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse
Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these …

Brazil and France, which are two major beef players, continue to consolidate and strengthen
their respective positions on international beef markets. This review summarizes Brazil's and …

Fish muscle firmness is an important quality trait for consumer acceptance. Phosphorylation
is known to change chemical and physical properties of proteins and is thus expected to …