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Journal of Proteomics, ISSN 1874-3919, 12/2011, Volume 75, Issue 2, pp. 352 - 365
Meat tenderness represents a complex assembly of different cellular pathways. As a consequence, genomics studies have revealed many different proteins... 
Muscle effect | Pathways | Interactome | Tenderness | Proteomics | MEAT QUALITY | YOUNG BULLS | CATTLE | BIOCHEMICAL RESEARCH METHODS | ALPHA-B-CRYSTALLIN | CULL COWS | P53 | HEAT-SHOCK PROTEINS | SKELETAL-MUSCLE | POSTMORTEM PROTEOLYSIS | STRESS | Proteins | Beef | Analysis | Genomics
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2009, Volume 57, Issue 11, pp. 4956 - 4963
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2012, Volume 110, Issue 1, pp. 127 - 140
► We select feature wavelengths for developing multispectral imaging system. ► We use NIR hyperspectral imaging to predict fresh beef quality. ► We visualize... 
Imaging spectroscopy | Beef | Tenderness | Hyperspectral imaging | Meat | Colour | SYSTEM | PROTEIN | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | SENSORY CHARACTERISTICS | CLASSIFICATION | BOVINE MEAT | WAVELENGTH SELECTION | ENGINEERING, CHEMICAL | QUALITY ATTRIBUTES | REFLECTANCE SPECTROSCOPY NIRS | DISCRIMINANT-ANALYSIS | Hydrogen-ion concentration | Wavelengths | Color | Images | Mathematical models
Journal Article
Journal Article
Journal of Proteomics, ISSN 1874-3919, 07/2018, Volume 183, pp. 25 - 33
Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome... 
Biomarkers | Protein fractionation | OFFGEL | Meat tenderness | Proteome analysis | QUALITY | FRACTIONATION | YOUNG BULLS | BIOCHEMICAL RESEARCH METHODS | 2-DIMENSIONAL ELECTROPHORESIS | PEPTIDES | BOVINE | LONGISSIMUS-THORACIS | TROPONIN-T | MUSCLE-CONTRACTION | Usage | Creatine kinase | Analysis | Liquid chromatography | Biological markers | Creatine | Mass spectrometry | Meat
Journal Article
Journal of Animal Science, ISSN 0021-8812, 12/2013, Volume 91, Issue 12, pp. 5981 - 5988
  Fifty-four stores in 30 U.S. cities were sampled from June 2011 through May 2012 to benchmark beef tenderness at retail, as assessed by Warner-Bratzler shear... 
Beef | Shipping | Meat processing | Meat quality
Journal Article
Journal of Animal Science, ISSN 0021-8812, 07/2019, Volume 97, pp. 27 - 28
The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat -... 
Cores | Shear forces | Cooking | Ovenware | Supermarkets | Consistency | Muscles | Coring | Beef | Meat quality | Quality management | Meat
Journal Article
Trends in Analytical Chemistry, ISSN 0165-9936, 12/2013, Volume 52, pp. 47 - 53
We describe the recent trends in investigations of meat tenderness by highlighting the main technical improvements, especially in proteomics and metabolomics.... 
Post-translational modification | Metabolomics | Transcriptomics | Omics | Proteomics | Tenderness | Tenderization | Safety | Foodomics | Meat | BEEF TENDERNESS | CHEMISTRY, ANALYTICAL | FOOD-SCIENCE | MYOFIBRIL FRAGMENTATION | MASS-SPECTROMETRY | INTEGRATED OMICS | LONGISSIMUS MUSCLES | LARGE WHITE | PORCINE MUSCLE | PROTEOMIC ANALYSIS | SYSTEMS BIOLOGY | Investigations
Journal Article
Meat Science, ISSN 0309-1740, 02/2015, Volume 100, pp. 139 - 144
This study evaluates the effects of pre-rigor temperature control on quality traits of Chinese yellow cattle (LL). One stepwise chilling (SC) treatment was... 
Aging time | Pre-rigor temperature control | Chinese yellow cattle | Tenderness | Cold Temperature | Meat - analysis | Humans | Food Handling - methods | Stress, Mechanical | Rigor Mortis | Myofibrils | Animals | Cattle | China | Muscle, Skeletal | Refrigeration - methods | Postmortem Changes | Hydrogen-Ion Concentration | Beef cattle
Journal Article