In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products

Analysis of cashmere goat meat by label-free proteomics shows that MYL3 is a potential molecular marker of meat toughness

(2022) Yuchun Xie et al.   CZECH JOURNAL OF ANIMAL SCIENCE

Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry

(2022) Shengsheng Li et al.   Veterinary Medicine and Science

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

(2022) David S Dang et al.   JOURNAL OF ANIMAL SCIENCE

Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

(2021) A. Maggiolino et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed

(2021) J.M. Malheiros et al.   Journal of Proteomics

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

(2021) Mohammed Gagaoua et al.   MEAT SCIENCE

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

(2021) David Soldado et al.   Animals

Contribution of connective tissue components, muscle fibres and marbling to beef tenderness variability in longissimus thoracis, rectus abdominis, semimembranosus and semitendinosus muscles

(2020) Anne Listrat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes

(2020) Adriana Campione et al.   Animals

Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

(2020) Stefan Ivanović et al.   Foods

Effects of high-concentrate diet supplemented with grape seed proanthocyanidins on growth performance, liver function, meat quality, and antioxidant activity in finishing lambs

(2020) Chuntang Mu et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes

(2020) Danyi Ma et al.   MEAT SCIENCE

What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?

(2020) Anne Listrat et al.   Livestock Science

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

Fatty acid metabolism in lambs fed hazelnut skin as a partial replacer of maize

(2020) Alessandro Priolo et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles

(2019) Antonella della Malva et al.   MEAT SCIENCE

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

(2019) Brigitte Picard et al.   FOOD RESEARCH INTERNATIONAL

Effect of dietary grape pomace on growth performance, meat quality and antioxidant activity in ram lambs

(2018) J.X. Zhao et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

(2018) Ebru Pelvan et al.   FOOD CHEMISTRY

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat

(2018) Lin-Lin Wang et al.   FOOD CHEMISTRY

A new insight into meat toughness of callipyge lamb loins - The relevance of anti-apoptotic systems to decreased proteolysis

(2018) Traci Cramer et al.   MEAT SCIENCE

Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

(2018) Yuan H. Brad Kim et al.   MEAT SCIENCE

Proteome changes of beef in Nellore cattle with different genotypes for tenderness

(2018) Alessandra F. Rosa et al.   MEAT SCIENCE

Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness

(2017) Antonella della Malva et al.   MEAT SCIENCE

Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits

(2016) Zhenyu Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics

(2015) Xiaoguang Gao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

(2015) Colin P. Starkey et al.   MEAT SCIENCE

Identification and characterization of a differentially expressed protein (CAPZB) in skeletal muscle between Meishan and Large White pigs

(2014) Linjie Wang et al.   GENE

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

(2014) Iria Muíño et al.   MEAT SCIENCE

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

(2014) Prabhu Balan et al.   MEAT SCIENCE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.)

(2013) Rosa Montella et al.   FOOD CHEMISTRY

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

(2013) R. Marino 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

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

(2013) D. Lomiwes et al.   MEAT SCIENCE

Polyphenolic Composition of Hazelnut Skin

(2011) Daniele Del Rio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional analysis of beef tenderness

(2011) Nicolas Guillemin et al.   Journal of Proteomics

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan 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

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