This study aimed to identify for the first time protein biomarkers of meat quality traits from
Longissimus thoracis (LT) muscle of goats (Capra hircus). Male goats of similar age and …

Proteomics plays a key and insightful role in meat research in the post-genomic era. This
study aimed to unveil using a shotgun proteomics approach the temporal dynamic changes …

This study aims to investigate the properties of edible Pickering emulsions (PEs) stabilized
by donkey myofibrillar protein (DMP). The DMP was characterized by an atomic force …

This study aimed to evaluate the effect of hazelnut skin by-product supplementation on lamb
meat quality characteristics and plasma and muscle proteomes. Twenty-two Valle del Belice …

The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture,
flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study …

Donkey meat is characterized by a high content of proteins, essential amino acids, and
unsaturated fatty acids and is low in fat, cholesterol, and calories. Thus, it is considered a …

Proteomics has been widely used to study muscle biology and meat quality traits from
different species including beef. Beef proteomics studies allow a better understanding of the …

This study aimed to explore the differences in the proteome and molecular pathways
between two sampling locations (external, internal) of bovine Longissimus thoracis et …

This study aimed to investigate, using an online survey, the patterns/frequency of meat
consumption, and preferences from several meat types in Kabylia region in Algeria and …

Proteomics tools in the field of equine meat research have been very recently applied to
explore the changes in the post-mortem muscle proteome and to discover biomarkers to …