ArticlePeerJ2018
Beef tenderness and intramuscular fat proteomic biomarkers: muscle type effect.
Article in PeerJ, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Proteomic, Fatty Acid and Mineral Profiles of PDO Arouquesa and Commercial Crossbred Beefs: A Tool for Certification.Animals : an open access journal from MDPI · 2025Article
- Comparative Analyses of Gene and Protein Expressions and the Lipid Contents in Intramuscular and Subcutaneous Fat Tissues in Fattening Steers.Animals : an open access journal from MDPI · 2025Article
- Soybean oil and probiotics improve meat quality, conjugated linoleic acid concentration, and nutritional quality indicators of goats.Journal of food science · 2025Article
- Early postmortem beef muscle proteome and metabolome variations due to supranutritional zinc and ractopamine hydrochloride supplementation.Journal of animal science · 2024Article
- Functional study and epigenetic targets analyses ofEpigenetics · 2023Article
- Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot.International journal of molecular sciences · 2022Article
- Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks.Journal of animal science · 2022Article
- Differences in meat quality between Angus cattle and Xinjiang brown cattle in association with gut microbiota and its lipid metabolism.Frontiers in microbiology · 2022Article
- Combined transcriptome and proteome analyses reveal differences in the longissimus dorsi muscle between Kazakh cattle and Xinjiang brown cattle.Animal bioscience · 2021Article
- Identification and co-expression analysis of long noncoding RNAs and mRNAs involved in the deposition of intramuscular fat in Aohan fine-wool sheep.BMC genomics · 2021Article
- Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys.Foods (Basel, Switzerland) · 2021Review
- Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant Activity.Antioxidants (Basel, Switzerland) · 2020Article
- Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction.Foods (Basel, Switzerland) · 2020Article
- Article
- Assessment of muscle Longissimus thoracis et lumborum marbling by image analysis and relationships between meat quality parameters.PloS one · 2018Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents:
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Registered trials
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