Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate

“Muscle to meat” molecular events and technological transformations: The proteomics insight

(2012) Gianluca Paredi et al.   Journal of Proteomics

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork

(2012) Ruth M. Hamill et al.   MEAT SCIENCE

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

(2011) M.M. Farouk et al.   MEAT SCIENCE

Farm animal proteomics — A review

(2010) Emøke Bendixen et al.   Journal of Proteomics

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

(2010) Alessio Di Luca et al.   MEAT SCIENCE

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

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

(2008) A. Kwasiborski et al.   MEAT SCIENCE

The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH

(2007) D.J. Pulford et al.   MEAT SCIENCE

Muscle proteome and meat eating qualities of Longissimus thoracis of “Blonde d’Aquitaine” young bulls: A central role of HSP27 isoforms

(2007) Martine Morzel et al.   MEAT SCIENCE