How Muscle Structure and Composition Influence Meat and Flesh Quality

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

(2015) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coherent correlation networks among protein biomarkers of beef tenderness: What they reveal

(2015) Mohammed Gagaoua et al.   Journal of Proteomics

Proteoglycan form and function: A comprehensive nomenclature of proteoglycans

(2015) Renato V. Iozzo et al.   MATRIX BIOLOGY

Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3R200Q mutant pigs

(2015) Sulaiman K. Matarneh et al.   MEAT SCIENCE

Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat

(2015) Takanori Nishimura   MEAT SCIENCE

Inverse Relationships between Biomarkers and Beef Tenderness According to Contractile and Metabolic Properties of the Muscle

(2014) Brigitte Picard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soft Texture of Atlantic Salmon Fillets Is Associated with Glycogen Accumulation

(2014) Jacob S. Torgersen et al.   PLoS One

Breed and dietary linseed affect gene expression of enzymes and transcription factors involved in n-3 long chain polyunsaturated fatty acids synthesis in longissimus thoracis muscle of bulls1

(2013) D. Gruffat et al.   JOURNAL OF ANIMAL SCIENCE

Heritability and genetic correlation estimates for performance, meat quality and quantitative skeletal muscle fiber traits in broiler

(2013) A.M. Felício et al.   Livestock Science

Meta-analysis of the relationships between beef tenderness and muscle characteristics

(2013) S. Chriki et al.   Livestock Science

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles

(2013) C.E. Realini et al.   MEAT SCIENCE

Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality

(2013) Annabelle Dubost et al.   MEAT SCIENCE

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

(2013) Ahmed Ouali et al.   MEAT SCIENCE

Recent developments in altering the fatty acid composition of ruminant-derived foods

(2012) K. J. Shingfield et al.   Animal

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

(2012) Maria Font-i-Furnols et al.   MEAT SCIENCE

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

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

Relationships between the assessment of “grain of meat” and meat tenderness of Charolais cattle

(2012) M.P. Ellies-Oury et al.   MEAT SCIENCE

Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

(2012) Annabelle Dubost et al.   MEAT SCIENCE

Characteristics and metabolism of different adipose tissues in fish

(2012) Claudine Weil et al.   REVIEWS IN FISH BIOLOGY AND FISHERIES

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Ontogenesis of muscle and adipose tissues and their interactions in ruminants and other species

(2010) M. Bonnet et al.   Animal

Specific fibre composition and metabolism of the rectus abdominis muscle of bovine Charolais cattle

(2010) Marie-Pierre Oury et al.   BMC BIOCHEMISTRY

Development of image analysis tool for the classification of muscle fibre type using immunohistochemical staining

(2010) Bruno Meunier et al.   HISTOCHEMISTRY AND CELL BIOLOGY

FLESH QUALITY IN LARGE RAINBOW TROUT WITH HIGH OR LOW FILLET YIELD

(2010) JEROME BUGEON et al.   JOURNAL OF MUSCLE FOODS

Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

(2010) María Dolores Ayala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

(2010) Young-Hwa Hwang et al.   MEAT SCIENCE

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

Estimates of heritabilities and genetic correlations for body composition traits and G×E interactions, in gilthead seabream (Sparus auratus L.)

(2009) Ana Navarro et al.   AQUACULTURE

Differences in muscle and fat accretion in Japanese Black and European cattle

(2009) T. Gotoh et al.   MEAT SCIENCE

A second look into fibre typing – Relation to meat quality

(2009) L. Lefaucheur   MEAT SCIENCE

Production systems and influence on eating quality of pork

(2009) Michel Bonneau et al.   MEAT SCIENCE

Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs

(2008) B. Lebret   Animal

Meta-analysis of the effect of animal maturity on muscle characteristics in different muscles, breeds, and sexes of cattle

(2008) N. M. Schreurs et al.   JOURNAL OF ANIMAL SCIENCE

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d’Aquitaine bulls

(2008) Brigitte Picard et al.   MEAT SCIENCE

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops1

(2007) P. J. Rincker et al.   JOURNAL OF ANIMAL SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

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