ArticleFood chemistry: X2025
Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Comparative Analysis of Morphology and Targeted Fatty Acid Profiling of Adipose Tissues from Different Depots in the Junggar Bactrian Camel.Animals : an open access journal from MDPI · 2026Article
- Fermented Liquid Feeding Modulates Intramuscular Fat Deposition and Lipid Composition in Pork: Integrated Metabolomic and Proteomic Insights.Foods (Basel, Switzerland) · 2026Article
- Vibration frequency drives oxidative membrane damage and metabolic remodeling underlying muscle quality deterioration in yellow catfish (Food chemistry: X · 2026Article
- Article
- Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis.Food chemistry: X · 2026Article
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
- Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics.Food chemistry: X · 2026Article
- Integrated Proteomics and Metabolomics Profiling Unravels Molecular Mechanisms Underlying Postmortem Meat Quality Between Two Ages and Muscle Types in Sansui Duck.Animals : an open access journal from MDPI · 2025Article
- Multi-Omics Characterization of Quality Attributes in Pigeon Meat.Foods (Basel, Switzerland) · 2025Article
- Whole Transcriptome Sequencing and Differential Analysis of Testes in Pre- and Post-Sexual MaturityBiology · 2025Article
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8 authors.
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Abstract
Knowledge about the quality of meat obtained from different muscles is crucial for developing high-quality camel meat for commercial use. Metabolomic and proteomic profiles of the longissimus thoracic (LT), semitendinosus (ST), and psoas major (PM) muscles of the bactrian camel, which significantly vary in aspects such as intramuscular fat (IMF) content and shear force, were comprehensively compared to evaluate the impact of these changes on meat quality. Compared with ST and PM muscles, LT muscles had higher IMF content, were more tender, and had a lower shear force. Proteomic analysis unveiled significant differences in metabolic enzymes and binding proteins among different muscles. Based on correlation analysis, 20 key proteins and metabolites closely related to meat quality were screened. Integration of proteomic and metabolomic data highlighted oxidative phosphorylation, TCA cycle, and glycolysis as key distinguishing pathways among different muscles. These results offer effective information for producing high-quality camel meat.
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