Highlights•Feed and withdrawal times are currently the most important pre-harvest
factors.•Vacuum and active packaging are currently the most important post-harvest …

The control of meat quality traits constitutes an important target for any farm animal
production, including cattle. Therefore, better understanding of the biochemical properties …

Over the last two decades, proteomics have been employed to decipher the underlying
factors contributing to variation in the quality of muscle foods, including beef tenderness …

Following a century of major discoveries on the mechanisms determining meat colour and
tenderness using traditional scientific methods, further research into complex and interactive …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …

Despite increasingly detailed knowledge of the biochemical processes involved in the
determination of meat quality traits, robust models, using biochemical characteristics of the …

Comprehensive characterization of the post-mortem muscle proteome defines a
fundamental goal in meat proteomics. During the last decade, proteomics tools have been …

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 …

Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal
protein in many countries, with a unique flavour and sensory profile compared to other red …

Although many efforts have been made to improve and control the eating quality of meat,
there is still high variability in palatability, which may ultimately result in customer …