Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis1

Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation

(2011) Stefanía Guðrún Bjarnadóttir et al.   MEAT SCIENCE

A domesticated transposon mediates the effects of a single-nucleotide polymorphism responsible for enhanced muscle growth

(2010) Falk Butter et al.   EMBO REPORTS

Postmortem muscle cells die through apoptosis

(2010) Samira Becila et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proteome Changes in Bovine Longissimus Thoracis Muscle during the First 48 h Postmortem: Shifts in Energy Status and Myofibrillar Stability

(2010) Stefanía Guđrún Bjarnadóttir et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Farm animal proteomics — A review

(2010) Emøke Bendixen et al.   Journal of Proteomics

Functional Proteomic Analysis Predicts Beef Tenderness and the Tenderness Differential

(2009) Isain Zapata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

(2009) Elisabeth Laville et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Peroxiredoxin-6—A potential protein marker for meat tenderness in bovine longissimus thoracis muscle1

(2009) X. Jia et al.   JOURNAL OF ANIMAL SCIENCE

Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

(2008) Nam Kuk Kim et al.   MEAT SCIENCE