Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

(2021) Yao Zhu et al.   Foods

Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS

(2021) María López-Pedrouso et al.   FOOD CHEMISTRY

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls

(2021) Yao Zhu et al.   MEAT SCIENCE

Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging

(2021) Antonella della Malva et al.   MEAT SCIENCE

Ultrasonication of beef improves calpain-1 autolysis and caspase-3 activity by elevating cytosolic calcium and inducing mitochondrial dysfunction

(2021) David S. Dang et al.   MEAT SCIENCE

Label free shotgun proteomics for the identification of protein biomarkers for beef tenderness in muscle and plasma of heifers

(2020) Sabrina Boudon et al.   Journal of Proteomics

Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity

(2020) Danyi Ma et al.   MEAT SCIENCE

In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains

(2020) Qing-quan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period

(2020) Chaoyu Zhai et al.   Journal of Proteomics

Proteomics analysis as an approach to understand the formation of pale, soft, and exudative (PSE) pork

(2020) Xu Zequan et al.   MEAT SCIENCE

Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

(2020) Caiyan Huang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC–MS/MS Approach to Decipher Their Proteome and Associated Pathways

(2020) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness

(2020) David S. Dang et al.   MEAT SCIENCE

Proteomics identification of differential S-nitrosylated proteins between the beef with intermediate and high ultimate pH using isobaric iodoTMT switch assay

(2020) Qiongniu Zhu et al.   MEAT SCIENCE

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

(2020) Mohammed Gagaoua et al.   MEAT SCIENCE

Insights on meat quality from combining traditional studies and proteomics

(2020) Peter P. Purslow et al.   MEAT SCIENCE

Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle

(2019) Luiz H.P. Silva et al.   Journal of Proteomics

Beef tenderness and intramuscular fat proteomic biomarkers: Effect of gender and rearing practices

(2019) Brigitte Picard et al.   Journal of Proteomics

Ractopamine-induced changes in the proteome of post-mortem beef longissimus lumborum muscle

(2019) H.M. Kim et al.   SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE

The influence of post-fixation on visualising vimentin in the retina using immunofluorescence method

(2018) B. Baykal et al.   FOLIA MORPHOLOGICA

Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling

(2018) Zheng Li et al.   FOOD CHEMISTRY

Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle

(2018) Mirele Daiana Poleti et al.   MEAT SCIENCE

Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect

(2018) Brigitte Picard et al.   PeerJ

Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics

(2018) Mohammed Gagaoua et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

(2018) Jessica Moraes Malheiros et al.   MEAT SCIENCE

Analysis of Longissimus thoracis Protein Expression Associated with Variation in Carcass Quality Grade and Marbling of Beef Cattle Raised in the Pacific Northwestern United States

(2017) Kara J. Thornton et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compositional Proteomics: Effects of Spatial Constraints on Protein Quantification Utilizing Isobaric Tags

(2017) Jonathon J. O’Brien et al.   JOURNAL OF PROTEOME RESEARCH

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

(2017) Sung-Hyun Joo et al.   Korean Journal for Food Science of Animal Resources

Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis

(2017) Gap-Don Kim et al.   MEAT SCIENCE

Proteomic approach to characterize biochemistry of meat quality defects

(2017) M.W. Schilling et al.   MEAT SCIENCE

Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

(2016) Feng Huang et al.   FOOD CHEMISTRY

Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content

(2016) P. McGilchrist et al.   MEAT SCIENCE

Downregulation of let-7b promotes COL1A1 and COL1A2 expression in dermis and skin fibroblasts during heat wound repair

(2016) JINYAN LIU et al.   Molecular Medicine Reports

A Calsequestrin-1 Mutation Associated with a Skeletal Muscle Disease Alters Sarcoplasmic Ca2+ Release

(2016) Maria Cristina D’Adamo et al.   PLoS One

Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing

(2015) Lin Chen et al.   FOOD CHEMISTRY

Apoptosis in muscle-to-meat aging process: The omic witness

(2015) Valentina Longo et al.   Journal of Proteomics

Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

(2015) Daniel Franco et al.   Journal of Proteomics

Biochemical effects of glyphosate based herbicide, Excel Mera 71 on enzyme activities of acetylcholinesterase (AChE), lipid peroxidation (LPO), catalase (CAT), glutathione-S-transferase (GST) and protein content on teleostean fishes

(2014) Palas Samanta et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

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

Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

(2014) Prabhu Balan et al.   MEAT SCIENCE

A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

(2013) Ting Lian et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants

(2013) HeNan Wang et al.   FOOD CHEMISTRY

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

Small heat shock proteins and their role in meat tenderness: A review

(2013) D. Lomiwes et al.   MEAT SCIENCE

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

(2013) Lynn Van Wezemael et al.   MEAT SCIENCE

Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed

(2013) Minos Esperândio Carvalho et al.   MEAT SCIENCE

Love me tender: An Omics window on the bovine meat tenderness network

(2012) Angelo D'Alessandro et al.   Journal of Proteomics

Chianina beef tenderness investigated through integrated Omics

(2012) Angelo D'Alessandro et al.   Journal of Proteomics

A cross-platform toolkit for mass spectrometry and proteomics

(2012) Matthew C Chambers et al.   NATURE BIOTECHNOLOGY

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue1,2

(2011) P. P. Purslow et al.   JOURNAL OF ANIMAL SCIENCE

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

(2011) S. G. Bjarnadóttir et al.   JOURNAL OF ANIMAL SCIENCE

Functional analysis of beef tenderness

(2011) Nicolas Guillemin et al.   Journal of Proteomics

Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs: Metabolomics and proteomics intertwined

(2011) Angelo D΄Alessandro et al.   Journal of Proteomics

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

(2011) M.J. Anderson et al.   MEAT SCIENCE

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

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Transgelin: An actin-binding protein and tumour suppressor

(2008) Stephen J. Assinder et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

Improving Sensitivity by Probabilistically Combining Results from Multiple MS/MS Search Methodologies

(2008) Brian C. Searle et al.   JOURNAL OF PROTEOME RESEARCH

Statistical Analysis of Relative Labeled Mass Spectrometry Data from Complex Samples Using ANOVA

(2008) Ann L. Oberg et al.   JOURNAL OF PROTEOME RESEARCH

Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality

(2008) Y.M. Choi et al.   Livestock Science

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

(2008) Nam Kuk Kim et al.   MEAT SCIENCE

Assigning Significance to Peptides Identified by Tandem Mass Spectrometry Using Decoy Databases

(2007) Lukas Käll et al.   JOURNAL OF PROTEOME RESEARCH

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis et al.   MEAT SCIENCE