ArticleVeterinary medicine and science2022
Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.
Article in Veterinary medicine and science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 8 citations in OpenAlex.
- The role of lncRNA-associated ceRNA networks in yak longissimus dorsi muscle development across feeding systems.BMC veterinary research · 2026Article
- Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage.Journal of advanced veterinary and animal research · 2025Article
- Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry.Veterinary medicine and science · 2022Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundTenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown.
methodsLabel-free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post-mortem storage (0, 3, and 7 days) at 3 ± 1°C.
resultsThe tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post-mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, ACTC1, and MYOZ1 proteins showed a significant difference during yak skeletal muscle post-mortem storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to carbon metabolism, citrate cycle, glycolysis, oxidative phosphorylation, and RNA degradation.
conclusionThe results of the present study could provide proteomic insights into changes in yak skeletal muscle tenderness during storage and may be a valuable resource for future investigations.
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